Lemon Muffin Top Cookies

In the bowl of electric mixer, cream butter, sugar, egg and lemon extract until fluffy. Grate the lemon zest from the lemons and add to the mix. Squeeze the lemon juice (from both lemons) into the butter/egg mixture. Stir to combine.

Add in the flour, baking soda and salt and mix on medium low-speed until the dough forms. Add the yellow food coloring (if using) and beat to combine. Refrigerate for at least 2 hours or leave in the freezer for at least 30 minutes but preferably 1 hour.

Preheat oven to 350ºF. Scoop the dough on a pregreased (parchment paper lined) baking sheet and bake for 10-12 minutes. Let cool for 5 minutes and enjoy.