Leaving cookie dough to rest in the refrigerator enhance its flavor.
In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, salt, sugar, zest, lemon extract on hight speed until smooth. Continue beating and add the egg. Add the sifted powders, lemon juice and food coloring and mix on low speed until well combined scraping down the sides of the bowl. Transfer cookie dough into a clean container, cover and refrigerate until firm. Divide cookie dough into 50g portions using an ice cream scoop or spoon dipped in hot water. Chill again or freeze until firm and form each portion into balls and drop into a bowl of confectioners’ sugar. Roll them around until they're covered. Once sugared, place on a lightly-greased cookie sheet or parchment or silicon mat, refrigerate 30 minutes and bake. Cookie dough can be refrigerated up to 4 days or frozen for weeks. Do not roll cookies in confectioners’ sugar too long before baking; the sugar will melt away.
Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake. Lemon cookies can be stored at room temperature for up to 3 days. Can be frozen as well. Enjoy!