Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together the softened butter and sugar for about 2-3 minutes until fluffy. Add egg, lemon extract, and food coloring, blending for another 2-3 minutes. Gradually incorporate flour and baking soda until dough forms.

Using a small ice cream scoop, portion and roll dough into balls, then flatten slightly. Space them 2 inches apart on the baking sheet.

Bake for 9-12 minutes until edges are set. Allow cookies to cool on the baking sheet before transferring to a wire rack.

In the mixer, combine softened unsalted butter, powdered sugar, and lemon juice. Mix on low then increase to medium until fluffy. Add a few drops of pink coloring.

Frost cooled cookies using a piping bag in a spiral motion for a decorative look.