1. Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone baking mat.

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

3. Add the egg, lemon extract, and pink food coloring. Mix for 2–3 minutes until well combined and evenly colored.

4. Add the flour and baking soda and mix just until combined.

5. Scoop the dough using a tablespoon or small cookie scoop, roll into balls, and flatten slightly into discs about ½ inch thick.

6. Place dough discs on the prepared baking sheet about 2 inches apart.

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

8. To make the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a mixer and mix on low speed until combined.

9. Increase speed to medium and beat until smooth and fluffy, scraping down the sides as needed.

10. Add pink food coloring a little at a time until the desired shade is reached.

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