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In a large bowl, using a hand mixer, cream butter, and sugar until light and fluffy.
Add flour and mix to combine.
Add lemon juice and zest. If the dough is too sticky add 2-3 tablespoons of flour. The dough should be a bit crumbly, do not over mix.
Using your hands bring the dough together to form a ball. Cover with plastic wrap and refrigerate for 10 mins or more.
When ready to bake, get the dough from the fridge, unwrap it and divide it into 16 equal balls.
Roll each dough ball between your palms, slightly flatten it, make an indentation with your thumb and put some jam in the indentation. Repeat till each dough ball.
Line air fryer basket with non-perforated parchment paper leaving at least 2 inches of room on the edges to ensure proper heat and air circulation.
Transfer the cookies to the air fryer basket, so they do not touch each other, if needed cook them in batches.
Bake at 330 degrees F for 8 to 10 mins or until lightly golden on the sides.
Let the cookies cool slightly in the air fryer for about 5 mins before transferring to a cooling rack.
Cool completely before adding the icing.
Mix the glaze ingredients until smooth, and drizzle on top of the cookies.
Once the glaze has been set, you can serve them.