Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
Instructions
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing on low speed until a stiff dough forms. Finally, fold in the finely chopped pecans using a spatula until they are evenly distributed throughout the dough.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form 1-inch balls. Line your air fryer basket with a piece of perforated parchment paper. Place the dough balls in the basket, leaving about an inch of space between them. Set your air fryer to 320°F (160°C) and cook for 7 to 9 minutes. The cookies should be set and just barely starting to brown on the bottom; do not overcook them, or they will become dry.
- Remove the cookies from the air fryer and let them cool for about 3 to 5 minutes until they are safe to touch but still warm. Roll each cookie in a bowl of extra powdered sugar until heavily coated. Place them on a wire rack to cool completely. Once fully cooled, roll them in the powdered sugar a second time for that classic “snowball” look that holds its shape.
- Cook Time: 23 minutes