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 the vanilla. Do not overbeat; you want it creamy, not airy.

Add dry ingredients: Sprinkle in the flour and salt. Mix on low or stir with a spatula until a soft dough forms. It may look crumbly at first; keep mixing until it comes together.

Chill briefly: Shape the dough into a flat disk, wrap, and chill 20–30 minutes. This helps it roll cleanly and hold impressions.

Prep the air fryer: Cut parchment to fit the air fryer basket, leaving a little room around the edges for airflow. Do not preheat with loose parchment.

Roll and cut: On a lightly floured surface, roll the dough to about 1/4 inch thick. Cut into rounds or rectangles. Gather scraps, reroll once, and cut again.

Dock the cookies: Use a fork to gently poke a few holes in each cookie. This classic step prevents puffing and keeps the texture even.

Air fry in batches: Place cookies on the parchment in a single layer with a little space between them. Air fry at 325°F (163°C) for 8–11 minutes, until the edges are just turning light golden.

Cool completely: Let cookies rest in the basket for 3–4 minutes, then transfer to a rack. Shortbread firms up as it cools, so don’t judge doneness only by softness when hot.

Finish if you like: While warm, sprinkle with coarse sugar. Once cool, dip half in melted chocolate and let set.