Air fryer

Air fryer basic vanilla butter cookies

This handy appliance can even bake cookies!
Air fryer basic vanilla butter cookies

Air fryer basic vanilla butter cookies

15
15M
25M
40M

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

1.

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.

2.

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.

3.

Remove log from the freezer. Stand for 10 minutes. Slice into 15 x 1.5cm thick rounds.

4.

Preheat a 7-litre air fryer to 160°C/325°F for 5 minutes.

5.

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.

6.

Dust cookies with icing sugar.

Cookies will keep in an airtight container for up to 2 weeks.

Note

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