Air Fryer Snowball Cookies are buttery, soft shortbread cookies with a nutty flavor that melt in your mouth.
Ingredients
1 cup unsalted butter softened (two full sticks)
13/4 cup powdered sugar divided
2 ¼ cups all purpose flour
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup chopped pecans
Instructions
In a large bowl, beat together the butter and ¾ cup of powdered sugar. Once combined, add flour, vanilla, and salt to the mixture. Continue mixing on low to medium speed for about a minute, until a soft dough is formed.
With a rubber spatula add chopped pecans to the dough, until fully combined.
Use a cookie scoop or spoon to measure batter, then roll dough into balls, about 1 ½ inch in size.
Place cookie dough balls into the air fryer basket, lined with parchment paper, leaving about an inch in between cookies.
Air fry at 350 degrees F for 8-10 minutes, until golden brown. Gently remove from air fryer and place on cooling rack until done with the last batch.
Once cookies have cooled, place them in a bowl, or large Ziploc bag with remaining 1 cup of powdered sugar. Spoon or toss cookies with powdered sugar coating, a few cookies at a time, until cookies are covered on both sides.
Notes
Cooking Tips:
Be sure to let the cookies cool before coating them with powdered sugar. If they are still warm, they will easily crumble.
This recipe makes about 2 dozen cookies using a 1 ½-inch scoop so it will make multiple batches of cookies.
I have tried this recipe with gluten free flour and it works perfectly! Just substitute it 1:1 for all purpose flour.
**If you have nut allergies, these cookies are just as amazing without the pecans.
