Cream the cream cheese and butter until smooth. Beat in sugar, salt lemon zest, lemon juice, food coloring and salt; mix until fully combined and fluffy (about 2 minutes).

Add egg and second yolk and beat in well until creamy. (Another 1-2 minutes)

Whisk flour and baking soda together in a small bowl to incorporate.

On low speed, gradually add flour mixture and mix until just fully incorporated. The dough will be sticky. Cover work bowl and refrigerate 1-2 hours or overnight.

When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.

Ready confectioners/powdered sugar in a small bowl and set aside.

Using a small cookie scoop, being sure each scoopful is similar in amount (so they bake up evenly) and place on baking sheet.

Roll each scoop of dough into a ball using your hands, then roll in the confectioners’ sugar to lightly coat.

The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long.

Allow cookies to sit for 5 minutes, then gently transfer to a cooling rack until completely cool.

Store in an airtight container/jar for up to a week.

Dust cookies with a small amount of additional confectioners’ sugar prior to serving if you choose.