Make these simple vanilla butter cookies in your air fryer with a baking time of 12 mins. Add any flavours you like including nuts, choc chips or M & M’s.
Waste-not Tip:
Having a leftover egg white is the perfect excuse to whip up a fancy cocktail like a whiskey/pisco/amaretto sour or gin fizz.
Top tip:
You can also bake these cookies in the oven at 160C fan until golden brown.
Looking for more biscuit recipes or air fryer recipes?
Four air fryer cookie variations
Orange & pecan cookies (left) and triple-choc air fryer cookies (right)
ORANGE & PECAN COOKIES – Add 1 teaspoon finely grated orange rind and ½ cup chopped toasted pecans into 1 quantity Vanilla Butter Cookies just before adding the flour in step 1. Continue with recipe.
TRIPLE-CHOC COOKIES – Add 1/3 cup each milk, dark and white choc chips into 1 quantity Vanilla Butter Cookies just before adding flour in step 1. At end of step 1, roll level tablespoons of mixture into balls; flatten until 1cm thick. Freeze for 20 minutes. Bake as directed in steps 4 and 5.
Spiced maple cookies (left) and lemon & cranberry cookies (right).
SPICED MAPLE COOKIES – Add 1 teaspoon ground mixed spice into 1 quantity Vanilla Butter Cookies when adding flour in step 1. Continue with recipe. To make the icing, combine 1½ tablespoons maple syrup, ¾ cup sifted icing sugar, and 3 teaspoons water; beat with a wooden spoon until smooth and a pouring consistency. Drizzle icing on top of cooled cookies.
LEMON & CRANBERRY COOKIES – Add 1 tsp finely grated lemon rind and ½ cup (65g) dried cranberries into 1 quantity Vanilla Butter Cookies just before adding the flour in step 1. Continue with the recipe.
Ingredients
Method
Beat butter, sugar and vanilla in a small bowl with an electric mixer until light and fluffy. Beat in egg yolk until combined. Sift flour, in two batches, into butter mixture; mix well.
Knead dough on a lightly floured surface until smooth. Using your hands, shape dough into a 25cm long log. Place extra caster sugar on a plate; roll log in the sugar. Wrap log in baking paper. Freeze for 1 hour or until firm.
Remove log from the freezer. Stand for 10 minutes. Slice into 15 x 1.5cm thick rounds.
Preheat a 7-litre air fryer to 160°C/325°F for 5 minutes.
Taking care, line the air fryer basket with baking paper. Place half the cookies, 2cm apart, in the basket (place remaining cookies in the fridge until needed); at 160°C/350°F, cook for 12 minutes until golden. Remove the basket from the pan. Cool cookies in the basket for 10 minutes before transferring to a wire rack to cool completely. Repeat cooking with remaining cookies.
Dust cookies with icing sugar.
Cookies will keep in an airtight container for up to 2 weeks.
Note
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