These cookies are delicious on their own but I like the extra zing you get from icing them with a lemon-powdered sugar mixture. Prep and freeze the cookie dough (will keep in the freezer for up to 3 months!) and when you're having a craving, slice and pop them in your air fryer and they will be ready in less than 10 minutes.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
4 hrs 5 mins
total:
4 hrs 45 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

Instructions Checklist
  • Cream butter, sugar, and pudding mix together in a bowl. Beat in egg, lemon juice, and 1/2 of the lemon zest. Set aside remaining lemon zest for icing.

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  • Sift flour, baking powder, and salt together in another bowl. Add to butter-pudding mixture and beat until well combined. Roll dough into 2 logs, wrap in plastic wrap, and freeze until firm, about 4 hours.

  • Preheat an air fryer to 325 degrees F (165 degrees C). Line the air fryer basket with parchment paper.

  • Slice frozen dough into 1/4-inch slices and place in the prepared basket.

  • Air fry cookies, working in batches, until edges start to brown, 6 to 10 minutes. Remove from the air fryer and leave in the basket until cool to the touch, then place on a wire rack to cool completely.

  • While cookies are baking, combine powdered sugar, lemon juice, and reserved lemon zest in a bowl. Dip 1 side of each cookie in icing. Let icing set until hardened, about 2 minutes.

Nutrition Facts

82 calories; protein 0.8g; carbohydrates 14.3g; fat 2.8g; cholesterol 11.9mg; sodium 67.5mg. Full Nutrition
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