In a large mixing bowl, cream softened butter, sugar, and salt on medium speed for about 5-7 minutes until light and fluffy.

Beat in the room-temperature egg, grated orange zest, orange juice, and lemon extract until the mixture is smooth and creamy.

Gradually add all-purpose flour while mixing on low speed until the dough comes together but remains slightly sticky.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least one hour.

Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper.

Roll out one disk of dough to about ¼-inch thickness and cut out shapes with a cookie cutter.

Bake the cookies for 8-10 minutes, until edges are lightly golden and centers are soft.

Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Whisk together confectioners’ sugar, milk, and orange food coloring until smooth for the glaze.

Drizzle or pipe the glaze over cooled cookies and let set for at least 15 minutes before serving.