Preheat the oven to 350 F.
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
Add egg, lemon extract, food coloring, lemon juice, and vanilla extract. Follow with lemon zest. Mix on low until combined. Set aside.
In a separate bowl, combine all-purpose flour, baking soda, baking powder, and salt.
Whisk your dry ingredients to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and there are fine. The batter will be more on the softer side, buttery.
Cover the bowl with plastic wrap and place in the fridge to chill for 1-2 hours. It is important to chill the batter between the batches too. Or you can roll the cookie balls upfront, arrange them on baking sheets and store them this way in the fridge.
Once chilled Preheat the oven to 350 F and prepare a baking sheet with nonstick cooking spray or parchment paper. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. Dip each ball in sugar.
You should be able to easily form the balls. If the dough seems to be tough, or crumbly (too frozen) then leave it out on the kitchen counter until it softens.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for 11-12 minutes (the time varies due to different ovens)
The cookies will have a soft center inside while hot. Once they cool down the texture outside will be slightly crunchy due to the sugar and inside will be very chewy, bright yellow (if using food coloring), soft and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.