Sweet Lemony Cookies

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.

2. Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes.

3. Add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).

4. Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, about 1 minute.

5. Scrape down the sides of the bowl, using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.

6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

7. Preheat oven to 350F, Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.

8. Allow cookies to cool on baking sheet for about 10 minutes before serving.