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 walnuts
Instructions
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar together until the mixture is light and fluffy. Use an electric hand mixer or a stand mixer for the best results. Stir in the vanilla extract until fully incorporated.
- Whisk the all-purpose flour and salt together in a separate small bowl. Gradually add the flour mixture to the creamed butter, mixing on low speed until a soft dough forms. Fold in the finely chopped walnuts using a spatula to ensure 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. If the dough feels too soft or sticky, chill it in the refrigerator for 20 minutes before rolling. This helps the cookies hold their round shape in the air fryer.
- Place a piece of parchment paper in the air fryer basket. Arrange the dough balls in a single layer, leaving about an inch of space between them. Air fry at 320°F (160°C) for 8 to 10 minutes. The cookies should be set but not browned; they will look pale when done.
- Remove the cookies from the air fryer and let them cool for only 3 to 5 minutes. While they are still warm, roll them in a bowl of extra powdered sugar. Place them on a wire rack to cool completely. Once fully cooled, roll them in the sugar a second time for that thick, snowy appearance.
- Cook Time: 25 minutes