In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process introduces air into the dough, making the cookies tender.
Add the vanilla extract and mix until well combined.
Gradually incorporate the all-purpose flour and salt into the butter mixture, stirring until a cohesive dough forms. Be careful not to overmix to ensure the cookies retain their signature tender texture.
If the dough feels too soft to handle, wrap it in plastic wrap and chill in the refrigerator for about 30 minutes. This step makes the dough easier to handle and can enhance the cookies' texture.
Roll out the dough on a lightly floured surface to about ½ inch thickness. Use cookie cutters or a knife to cut the dough into desired shapes. Re-roll any scraps and continue cutting until all the dough is used.
Preheat your air fryer to 300°F (150°C). If your air fryer requires preheating, it ensures the cookies start baking at the right temperature.
Place parchment paper in the air fryer basket. The parchment paper should be cut to fit and perforated to allow air circulation.
Arrange the cookies on the parchment paper in a single layer, leaving some space between each for air to circulate. You may need to cook in batches depending on the size of your air fryer.
Cook the cookies at 300°F (150°C) for about 10-12 minutes, or until they are lightly golden around the edges. The exact time may vary depending on your air fryer model and cookie thickness.
Carefully remove the cookies from the air fryer and let them cool on a wire rack. They will continue to firm up as they cool.