Air Fryer sugar cookies are soft and chewy and ready in less than 6 minutes! They have just the right amount of sweetness and hold their shape perfectly. They are perfect for any occasion, whether it's Halloween, Christmas, or Easter.
If you love this recipe, check out my Air Fryer Peanut Butter Cookies next!
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For more fun Christmas treats, make these easy Santa Cookies and serve them with Grinch Dip or Christmas Tree Cake Dip!
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Why You'll Love Them
- Quick and Easy: The air fryer cuts the baking time in half, making them quick to make.
- Perfect Texture: Soft and chewy inside, with a slightly crispy edge.
- Minimal Cleanup: Only one bowl is needed for the dough.
- Versatile: Decorate them for any holiday or occasion.
Air Fryer Sugar Cookies Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- All-purpose flour. Scoop the flour into a measuring cup with a spoon and level it off with a knife.
- Unsalted butter. Cold butter helps prevent the cookies from spreading too much.
- White sugar. I do not recommend using cane sugar; it is too large and grainy.
- Almond extract. Adds a rich flavor.
- Sour cream is my secret ingredient. It helps to keep the cookies moist, just like my Strawberry Cheesecake Bars.
How to Make Air Fryer Sugar Cookies
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Mix Wet Ingredients: Cream butter and sugar with an electric mixer until light and fluffy. Add sour cream and egg, mixing well. Blend in vanilla and almond extracts.
Step 2
Add Dry Ingredients: Add flour, baking powder, and salt to the same bowl and mix until combined.
Step 3
Roll Out Dough: Lightly flour your countertop and roll out the dough to ¼-inch thickness. Use cookie cutters to cut out shapes.
Tip: Divide dough in half and place one half in the fridge while you make the other half into cookies. This will keep it from getting too warm and spreading too much while they cook.
Step 4
Air Fry Cookies: Preheat your air fryer to 350°F and line the basket with parchment paper. Place cookies in a single layer in the air fryer basket. Cook for 4-5 minutes, flipping halfway through, until edges are golden brown. Cool on a wire rack.
Tip: Smaller cookies will cook faster than larger cookies. Cook similar size cookies at the same time.
Step 5
Decorate: For the icing, mix powdered sugar, vanilla extract, butter, and milk. Separate the icing into small bowls and add a drop or two of food coloring to tint it. Decorate cooled cookies as you like.
Variations
- Ice Cream Sandwiches: Place a scoop of vanilla ice cream between two cookies.
- Chocolate Chip Addition: Mix in chocolate chips or mini M&Ms.
- Log and Slice Method: Roll dough into a log, chill, slice, and air fry for an easy shape.
Top Tips
Measuring Flour: Scoop the flour into a measuring cup with a spoon and level it off with a knife. If you pack it down, there will be too much flour, and the cookies will turn out dry.
Use Parchment Paper: Prevents sticking and makes cleanup easy.
Cook in Small Batches: Ensures even cooking and allows for proper air circulation.
Cool Cookies: Let the cookies cool completely before adding the icing. Otherwise, the icing will melt and run off. Add sprinkles as soon as the icing is applied so they have something to stick to.
Air Fryer Sugar Cookies FAQs
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
No, but make sure it’s weighed down to prevent contact with the heating element.
Yes, for better air circulation and even cooking.
Yes, you can use regular parchment paper. Just cut the paper to fit inside the basket, and poke holes.
Absolutely. Bake at 350°F for 10-12 minutes until slightly puffy.
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Air Fryer Sugar Cookies
Ingredients
For the Cookies
- ¾ cup cold butter unsalted
- 1½ cups sugar
- ½ cup sour cream
- 1 large egg
- 1½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Icing
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoon butter slightly softened
- 5 teaspoon milk or water
Instructions
- Step 1: Mix the wet ingredients together. Use an electric mixer on low speed to cream together the butter and sugar in a large bowl. This will take about 3-4 minutes. Add the sour cream and a large egg and beat until combined. This will take another few minutes. You want the mixture to be light and fluffy. Next, add the vanilla extract and almond extract and mix until smooth.
- Step 2: Add the dry ingredients to the wet ingredients. Add the flour, baking powder, and salt to the same bowl as the wet ingredients. Mix with an electric mixer on low speed until combined. Divide the dough in half and place one half in the fridge to keep cool while you make the other half into cookies.
- Step 3: Roll out the dough. Lightly flour your countertop and roll out the homemade cookie dough with a rolling pin until it is about ¼-inch thick. Lightly dust the top of the dough with flour as needed to prevent sticking.
- Step 4: Make cookies. Use your favorite cookie cutters to cut out shapes. Any remaining dough can be put together and rolled back out.
- Step 5: Bake. Preheat your air fryer to 350℉. Place a piece of air fryer parchment paper in the basket. Place the cut-out cookies in the basket in a single layer. Air fry cookies for 4-5 minutes, until the edges start to turn slightly golden brown. For best results, carefully flip the cookies halfway through the cooking time. Remove the cookies from the basket. Allow cookies to cool completely on a wire rack before frosting.
- Step 6: Make the icing. In a medium bowl, mix powdered sugar with vanilla extract, butter, and milk with an electric mixer until smooth and creamy.
- Step 7: Decorate. Separate the icing into small bowls and add a drop or two of food coloring to tint it. Decorate your cookies as desired with icing. Enjoy!
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Notes
- Measuring Flour: Scoop the flour into a measuring cup with a spoon and level it off with a knife. If you pack it down, there will be too much flour, and the cookies will turn out dry.
- Use Parchment Paper: Prevents sticking and makes cleanup easy.
- Cook in Small Batches: Ensures even cooking and allows for proper air circulation.
- Cool Cookies: Let the cookies cool completely before adding the icing. Otherwise, the icing will melt and run off. Add sprinkles as soon as the icing is applied so they have something to stick to.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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