Step 1

Whiz the lemon zest and sugars in a food processor. This step is optional but it really infuses the sugars with lots of lemon oil and makes a big difference. If you don't have a processor just mince the zest, mix with the sugar and set aside.

Step 2

Sift the flour, salt, corn starch, and baking soda together then whisk together and set aside.

Step 3

Beat butter and infused sugars in a stand mixer fitted with a paddle attachment until light and fluffy. Mix in the egg, lemon juice and 1tbsp lemon paste or 1 tsp lemon extract. Scrape the bowl down and mix once more. If you're adding some food coloring this is a good moment to mix it in!

Step 4

Add the dry mixture to the wet and beat until almost combined. Scrape the bowl down one last time then beat until combined.

Step 5

Cover and shill the dough for at least 30 minutes. You can chill it overnight or make the dough months ahead of time and freeze it.

Step 6

Once chilled set oven to 350F and scoop out potions of cookie dough roughly two tablespoons in size (a little larger is fine too. Place the dough onto parchment-lined baking sheets leaving about two inches of space between the cookies to allow for spreading.

Step 7

Bake at 350F for about 10 minutes or until the edges are set, you don't want these cookies to brown really but the bottom of the edge may just be turning golden.