1. In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
2. In a large bowl fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Add the egg, vanilla extract, lemon extract, lemon juice, and lemon zest and beat again until combined. Scrape down the sides of the bowl with a spatula as necessary.
3. Reduce the mixer speed to low and gradually add the flour mixture. Add the food coloring, if using. Mix until just combined.
4. When you are ready to bake the cookies, preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
5. Pour the powdered sugar onto a small plate or bowl. Using a cookie scoop, scoop the dough out of the bowl and gently roll into a ball with your hands. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time.
6. Bake cookies for 13-14 minutes. Remove cookies from the oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days.
