Lemon Oreos are a zesty twist on the classic cookie, offering a bright and tangy flavor that pairs perfectly with sweet treats. These cookies can be used to create a variety of refreshing desserts—from no-bake pies to creamy parfaits. A simple yet delicious option is to crush Lemon Oreos and layer them with whipped topping and lemon pudding for an easy, crowd-pleasing dessert that’s bursting with citrusy goodness.
Ingredients
- 2 cups complete buttermilk pancake mix
- 5 tablespoons sugar
- 2 tablespoons grated lemon zest
- 1 carton (3/4 cup) lemon yogurt
- 1/2 cup 2% milk
- 1 large egg
- 2 teaspoons clear vanilla extract
- 27 lemon creme Oreo cookies
- Confectioners' sugar, optional
Instructions
Steps:
- Preheat air fryer to 350°. In a large bowl, combine pancake mix, sugar and zest. In a separate bowl combine yogurt, milk, egg and vanilla. Add to dry mixture; whisk until smooth.
- Line air-fryer basket with parchment. In batches, dip Oreos in batter, tapping off excess. Arrange Oreos in a single layer on parchment, 2 in. apart.
- Cook until golden brown, 6-8 minutes. Repeat with remaining Oreos. If desired, dust with confectioners’ sugar. Serve warm.
