Prep the air fryer surface: Cut a piece of parchment to fit your air fryer basket or tray. Poke a few small holes so air can circulate. Do not preheat yet.

Cream the butter and sugars: In a bowl, beat the softened butter with powdered sugar and granulated sugar until smooth and slightly fluffy, about 1–2 minutes. Mix in vanilla and salt.

Add the flour: Sprinkle in the flour and mix on low just until no streaks remain. If using zest, spices, or chips, fold them in now. The dough should be soft but not sticky.

Chill the dough: Form the dough into a disk, wrap it, and chill 20–30 minutes. Chilled dough holds its shape and bakes more evenly in the air fryer.

Shape the cookies: For classic rounds, scoop tablespoon portions and roll into 1-inch balls, then flatten to about 1/3 inch thick. For cut-outs, roll the dough between two sheets of parchment to 1/3 inch and cut shapes.

Dock if you like: Use a fork to gently prick the tops. This helps steam escape and keeps the texture even.

Arrange in the basket: Place cookies on the parchment-lined basket, leaving a little space between them. Do not overcrowd. Plan to bake in batches.

Air fry: Set the air fryer to 300°F (150°C). Bake 9–12 minutes, until the edges look set and just barely golden. If your air fryer runs hot, check at 8 minutes.

Cool properly: Let cookies rest in the basket 2 minutes to firm up, then transfer to a rack. They will finish setting as they cool.

Finish and serve: While warm, sprinkle with a little granulated sugar for sparkle, or let cool fully and drizzle with melted chocolate. Enjoy with tea, coffee, or fruit.