1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

2. In a stand mixer, cream together softened butter and sugar for 2–3 minutes until light and fluffy.

3. Add egg, lemon extract, and pink food coloring. Mix for 2–3 minutes, adding more coloring as needed to achieve a deep pink shade.

4. Add flour and baking soda. Mix just until combined.

5. Scoop dough using a tablespoon or small cookie scoop. Roll into balls, then gently flatten into discs about ½ inch thick. Place on prepared baking sheets, spacing about 2 inches apart.

6. Bake for 9–12 minutes, until edges are set and centers are no longer glossy. Cool completely before frosting.

7. To make the frosting, beat softened butter, powdered sugar, lemon juice, and heavy cream on low speed until combined.

8. Increase speed to medium and beat until smooth and fluffy, scraping down sides as needed. Add pink food coloring until desired shade is reached.

9. Transfer frosting to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cookie, starting in the center and spiraling outward.