Description

Whether you air fry these cookies right away or freeze the dough to save for baking later, you'll love the tangy lemon taste in both the cookies and the icing.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 large egg, at room temperature
• 1 medium lemon, zested and juiced, divided
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups powdered sugar
• 1 medium lemon, juiced

Instructions

1. 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.
2. 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.
3. Preheat an air fryer to 325 degrees F (165 degrees C). Line the air fryer basket with parchment paper.
4. Slice frozen dough into 1/4-inch slices and place in the prepared basket.
5. 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.
6. 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.