Air Fryer Lemon Freezer Cookies

Gather the ingredients.

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.

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.

Variations:

Vanilla Freezer Cookies

Replace lemon pudding mix with vanilla pudding
mix. Omit lemon zest and juice; replace with 2 tablespoons milk and 1 teaspoon vanilla bean paste or vanilla extract in Step 2. For icing, whisk together 1 1/4 cups powdered sugar, 2 to 3 tablespoon milk, and 1 teaspoon vanilla bean paste or vanilla extract. Dip one side of each cookie into icing. Let icing set until hardened, about 15 minutes.

Chocolate Freezer Cookies

Replace lemon pudding mix with 1 (3.9-ounces) pkg. instant chocolate pudding mix. Omit lemon zest and juice; replace with 3 tablespoon milk in Step 2. Stir 1/3 cup mini chocolate chips into dough in Step 3. If you like, omit icing and drizzle cooled cookies with 2 ounces melted semisweet chocolate. Let stand until chocolate is hardened.

Butterscotch Freezer Cookies

Replace lemon pudding mix with butterscotch
pudding mix. Replace 1/4 cup of the white sugar with 1/4 cup packed dark brown sugar. Omit lemon zest and juice; replace with 2 tablespoons milk in Step 2. Stir 1/3 cup almond toffee bits into dough in Step 3. For icing, stir together 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 2 to 3 tablespoon milk, and 1 teaspoon vanilla extract. Dip 1 half of each cookie into icing. Let icing set until hardened, about 15 minutes.

Pistachio Freezer Cookies  

Replace lemon pudding mix with pistachio pudding mix. Omit lemon zest and juice; replace with 2 tablespoons milk in Step 2. Stir 1/3 cup finely chopped dried cranberries into dough in Step 3. Omit icing and drizzle cooled cookies with 2 ounces melted white chocolate. Let stand until chocolate is hardened.

Cook’s Notes:

Perforated parchment paper sheets designed for use in air fryers are easily purchased online.

Alternatively, cut a piece of parchment to fit your fryer basket. Using a hole punch or sharp pencil, punch holes about 1 inch apart in the parchment square.