Recipe Details
Ingredients
-
½cupunsalted butter, softened
-
½cupwhite sugar
-
1(3.4 ounce) packageinstant lemon pudding mix
-
1largeegg, at room temperature
-
1mediumlemon, zested and juiced, divided
-
1 ½cupsall-purpose flour
-
1teaspoonbaking powder
-
¼teaspoonsalt
-
1 ¼cupspowdered sugar
-
1mediumlemon, juiced
Cooking Directions
-
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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe36 | |
Calories82 | |
% Daily Value * | |
Total Fat 3g |
4% |
Saturated Fat 2g |
9% |
Cholesterol 12mg |
4% |
Sodium 68mg |
3% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 0g |
1% |
Total Sugars 7g |
|
Protein 1g |
2% |
Vitamin C 4mg |
5% |
Calcium 13mg |
1% |
Iron 0mg |
2% |
Potassium 17mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved