In a stand mixer bowl fitted with the paddle attachment, combine the butter, sugars, egg, and lemon extract. Beat on medium-high speed until creamed and well combined, about 4 minutes.

Scrape down the sides of the bowl, add the lemon zest, honey, and optional food coloring. Beat on medium-high speed until well combined, about 2 minutes.

Scrape down the bowl again and add the flour, cornstarch, optional salt, and baking soda (keeping the baking soda in a mound). Pour the lemon juice on top of the baking soda and beat on low speed until just combined, about 1 minute.

Scrape down the bowl and form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart.

Bake for about 10 minutes, or until edges have set and tops are just set, pale, and glossy in the center. Do not overbake.

Allow cookies to cool on the baking sheet for about 10 minutes before serving. Optionally, dust with confectioners’ sugar or drizzle with lemon glaze and additional lemon zest.