Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.

Add in the egg,lemon extract and food coloring. Mix until combined. Add in more food coloring if needed to get a deep pink color.

Add in the flour and baking soda. Mix thoroughly - stopping the machine, scraping the sides often and mixing again.

Using a small ice cream scoop or a tablespoon, measure out the dough and roll into a sphere. Press between the palms to flatten into a disc about a half of an inch thick. Place the cookie dough disks on your prepared baking sheet and repeat with the remaining dough. Leave about two inches between each disc.

Bake in the preheated oven for 9-12 minutes or until the edges are set and the center is no longer glossy. Allow to cool completely before decorating.

For the frosting - In the bowl of a stand mixer, combine the softened butter, powdered sugar, lemon juice and heavy cream. Mix on low speed until combined.

Bump up the speed to medium and mix until smooth and fluffy - stopping the machine to scrape down the sides and mix again until cohesive.

Add in the pink food coloring until the desired shade is achieved. Start with just a little bit and add more if needed.

Transfer the frosting to a piping bag fitted with a large star tip.

Once the cookies are cool, pipe a round swirl of frosting on each cookie. Start in the center and gently squeeze the piping bag as you work your way around in a spiral motion. Stop squeezing and disconnect. Repeat with the remaining cookies.