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, sifted
- 1/4 teaspoon salt
- 1 cup pecans, very finely chopped
Instructions
- In a large mixing bowl, cream together 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 sifted flour and salt, mixing on low speed until just combined. Fold in the finely chopped pecans using a spatula until they are evenly distributed throughout the dough. If the dough feels too soft, chill it in the refrigerator for 15 minutes.
- 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 cookie balls in the basket, leaving about an inch of space between each one to allow for air circulation. Set the air fryer to 320°F (160°C) and cook for 8 to 10 minutes. The cookies should be set but not browned; they will look pale when finished.
- Remove the cookies from the air fryer and let them cool for about 3 to 5 minutes—they should still be warm but easy to handle. Roll each cookie in a bowl of extra powdered sugar until coated. Place them on a wire rack to cool completely. Once the cookies are fully cooled, roll them in the powdered sugar a second time. This creates that thick, snowy white exterior that defines a classic snowball cookie.
- Cook Time: 25 minutes