Air fryer recipe · Desserts & Bakes
Air-Fryer Butter Cookies
Delicate piped swirls that are rich, buttery and crisp at the golden edges.
- 13 minTotal time
- 160°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 285kcal
- 4.0 gprotein
- 33.2 gcarbs
- 15.0 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1 cup
- Softened butter85 g
- Powdered sugar1/3 cup
- Egg yolk1
- Vanilla extract1 tsp
- Salt1 pinch
Method
Cream until fluffy
Beat the butter and powdered sugar for a few minutes until very light and airy. Beating in plenty of air is what helps the piped swirls hold their sharp shape and bake up crisp rather than flat.
Add yolk
Mix in the egg yolk and vanilla until fully blended. The yolk adds richness and fat that give the cookies a tender, short crumb which melts in the mouth instead of turning hard.
Fold flour
Sift in the flour and salt and fold just until a smooth, pipeable dough forms. Stop as soon as it comes together, since over-working the flour makes the cookies tough and stops the pattern holding.
Pipe shapes
Spoon the dough into a bag with a star nozzle and pipe rosettes onto a lined tray. Space them out so hot air can move around each swirl, which browns the edges evenly and keeps the shapes sharp.
Air-fry
Air-fry at 160C for 13 min until the edges turn golden while the centres stay pale. Let them cool completely on the tray, where they firm up into delicate, crisp butter cookies.
