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.
Place dough balls back onto the baking sheet, allowing for an inch between each
Bake until cookies <g class="gr_ gr_75 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="75" data-gr-id="75">are</g> puffed and crackly, about 13-14 minutes.
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.