Preheat oven to 350°F. As preparation, extract the juice and zest from the lemon.

Using a stand mixer or a rubber spatula, lightly beat the softened butter until there are no lumps. Add the granulated and brown sugar. Whip the mixture until light and fluffy.

Add the eggs, lemon zest, and lemon juice. Add optional yellow food dye. Mix to combine.

Add the dry ingredients and mix on medium-low speed until the dough comes together. Transfer it to the refrigerator to chill for about 20 minutes.

Scoop dough balls onto a parchment-lined sheet tray, about 2 tbsp of dough for each. Roll them with your hands to create a perfect sphere.

Bake the cookies for 12 to 14 minutes or until the center turns from shiny to matte and the edges are golden brown. Allow them to set before transferring them to a cooling rack.