Cream the butter and sugar: In a large bowl, beat the softened butter and sugar with a hand mixer (or stand mixer) on medium speed until pale and fluffy, about 2–3 minutes. Don’t skimp here—creaming sets the foundation for texture.

Add egg and extracts: Mix in the egg, vanilla, and almond extract (if using) until fully combined. Scrape the bowl to make sure everything blends evenly.

Whisk dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder (if using). Gradually add the dry mix to the butter mixture on low speed. If the dough looks crumbly, add 1 tablespoon milk or cream and mix just until it comes together.

Shape the dough: Divide the dough into two portions. Roll each into a log about 1.5 inches in diameter. If you want a neat edge, roll the logs in coarse sugar for a crunchy rim.

Chill: Wrap the logs tightly in plastic and chill for at least 1 hour, or 20–30 minutes in the freezer. The dough should be firm enough to slice cleanly.

Prep the air fryer: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Line the basket or tray with a perforated parchment sheet or lightly mist with nonstick spray.

Slice the cookies: Using a sharp knife, slice 1/4-inch thick rounds. Avoid making them too thin—they’ll brown too fast.

Arrange in the basket: Place slices in a single layer with a little space between each one. You’ll likely need to work in batches. If your air fryer has strong airflow, press each slice slightly to prevent puffing too much.

Air fry: Cook for 7–10 minutes, checking at 6 minutes. They’re done when the edges are lightly golden and the centers are set. Thicker cookies may need up to 11 minutes; thinner ones will finish sooner.

Cool: Let cookies sit in the basket for 2 minutes to firm up, then transfer to a rack to cool completely. They’ll crisp more as they cool.

Optional finishing: Once cooled, drizzle or dip in melted chocolate, or dust lightly with powdered sugar.