Air Fryer Lemon Oreos Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp lemon zest</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon extract (optional, for enhanced flavor)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp heavy cream</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Parchment paper (cut to fit air fryer basket)</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cookie cutter (5cm/2-inch round)</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This creates air pockets in the dough which will help your cookies achieve the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, vanilla extract, lemon extract (if using), lemon juice, and lemon zest to the butter mixture. Beat until well combined and fragrant. The acid in the lemon juice might make the mixture look slightly curdled – this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix as this can develop too much gluten and make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This resting time allows the flour to fully hydrate and the butter to firm up, resulting in cookies that hold their shape better during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is chilling, prepare the cream filling. Beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, salt, and heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. The filling should be stiff enough to hold its shape but soft enough to pipe or spread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your air fryer to 160°C (320°F) for 3 minutes. While it's preheating, roll out the chilled dough on a lightly floured surface to about 5mm (1/4 inch) thickness. Cut out circles using your cookie cutter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line your air fryer basket with a piece of parchment paper cut to fit (with holes or slits for air circulation). Place cookie rounds on the parchment, leaving about 2cm between each cookie as they will spread slightly. Don't overcrowd – work in batches if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Air fry the cookies for 6-8 minutes until the edges are just turning golden. The cookies may look slightly underdone in the center, but they'll continue cooking as they cool. Remove them carefully using a spatula and let cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cookies are completely cool, pipe or spread about 1-2 teaspoons of filling onto the flat side of half the cookies. Place another cookie on top, flat side down, and gently press to spread the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the classic Oreo look, you can press the edges of the sandwich cookies into a small amount of granulated sugar mixed with a tiny bit of lemon zest. For the best flavor development, allow the cookies to sit for about 30 minutes before serving, allowing the lemon flavor to permeate throughout. Store in an airtight container for up to 5 days.</li></ol>