Step 1

1 Make the cookies: Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Line at least two large, rimmed baking sheets with parchment paper

Step 3

3 In a stand mixer fitted with the paddle attachment, beat 1 1/4 cups (250 grams) granulated sugar and lemon zest on medium speed until very fragrant, about 2 minutes

Step 4

4 Add the butter, cream cheese, brown sugar, cornstarch, salt and baking soda

Step 5

5 Beat on medium until thoroughly combined, about 2 minutes, then scrape down the sides of the bowl

Step 6

6 Beat for an additional 30 seconds on medium

Step 7

7 In a liquid measuring cup, whisk the eggs and pour in a stream down the side of the mixer bowl while beating on medium speed

Step 8

8 Scrape down the sides of the bowl, add the lemon extract and food coloring, if using, and beat again on medium for about 30 seconds, then scrape down the bowl again

Step 9

9 Add the flour and mix on low speed until it is no longer visible and the mixture is homogenous

Step 10

10 Give it a few turns with a flexible spatula to make sure there is no dry flour left

Step 11

11 Transfer the bowl to the refrigerator and let the dough chill for at least 30 minutes (it's quite sticky and is much easier to roll when cold)

Step 12

12 Place 3/4 cup (150 grams) granulated sugar in a bowl or shallow dish for rolling

Step 13

13 Using a No, 60 disher or measuring spoon, scoop the dough into 1-tablespoon portions (about 20 grams each), shape into a smooth ball with your fingers and gently roll them in the granulated sugar until evenly coated

Step 14

14 Transfer to the lined baking sheets, spacing the balls about 2 inches apart

Step 15

15 Bake one sheet at a time for 8 to 10 minutes

Step 16

16 The cookies should be brown along the edges, puffed and golden on top and have cracks all over

Step 17

17 Using the bottom of a measuring cup, gently flatten the cookies to about 1/2-inch thickness

Step 18

18 Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely

Step 19

19 Let each baking sheet cool completely before reusing for subsequent batches, or run under cool water and dry to speed up the process

Step 20

20 Make the icing: While cookies are cooling, sift the confectioners' sugar into a large bowl and whisk in the salt

Step 21

21 Pour the lemon juice in a stream down the side of the bowl and gradually start working it into the sugar with a whisk

Step 22

22 The icing should be loose and very tangy

Step 23

23 You may add more confectioners' sugar if you prefer a thicker icing

Step 24

24 You have a few options for applying the icing

Step 25

25 Dip half the cookie into the icing, then use a small offset spatula or the flat side of dinner knife to scrape the bottom of any excess

Step 26

26 You also can pour the glaze over the top of cookies sitting on a wire rack set over a baking sheet, scraping off the excess

Step 27

27 Or simply drizzle using a spoon or by filling a zip-top bag and cutting off the corner to create a makeshift piping bag

Step 28

28 Allow the glaze to set, about 10 minutes