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+ servings
air fryer lemon drop cookies coated with powdered sugar in a pile
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4.80 from 44 votes

Air Fryer Lemon Drop Cookies

A fun way to make cookies is in the air fryer! They are shaped into little balls using an egg bite mold and are super cute for lunch boxes, picnics, barbecues, and the office. Lemon Drop Cookies are sweet with a little tangy and a whole lot of brightness!
Prep Time10 mins
Cook Time8 mins
Resting Time5 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: air fryer recipes, cookie recipes, lemon recipes, summer desserts
Servings: 24 cookies
Calories: 90kcal
Author: Kristina


  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 teaspoon lemon extract
  • 1 egg
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoon lemon juice
  • 1 ½ tablespoon milk
  • yellow food coloring (optional)


  • In a large mixing bowl, cream the softened butter and sugar on medium speed until well combined.
  • Add the lemon extract and eggs. Continue beating on medium until mixed and fluffy.
  • Add the flour, baking powder and baking soda. Pour the lemon juice on top of the baking soda (it should fizzle). Beat on low until the flour is mostly incorporated into the batter. Switch the speed to medium and beat until batter is uniform and smooth.
  • Add the milk and food coloring if using until reaching your desired color. Beat on medium until smooth. Chill until ready to use. For immediate use, put in the freezer for 30 minutes.
  • Spray an egg bite mold lightly with cooking oil. Roll 2 tablespoons of dough into a ball and put in each hole. Put the mold in the air fryer basket, close the lid and set to 375°F for 8 minutes. Press start.
  • Once done, insert a toothpick into the center of 1 cookie. If too wet, add another minute. Remove egg bite mold using a sling and let cookies cool for 5 minutes before removing.


Cookies can easily be removed by loosening 1 side with a butter knife. Then press up on the bottom of the mold and the cookie will pop out. 
Store air fryer cookies at room temperature in an air tight container for 4 days. Store in the freezer for 6 months.


Serving: 1cookie | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg