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

Add one large room-temperature egg, orange zest, orange juice, and lemon extract; mix until well combined.

Gradually add all-purpose flour on low speed until just incorporated to form cookie dough.

Divide the dough into two portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out one disk of dough to about ¼-inch thickness and cut out shapes.

Place the cut-out cookies onto greased baking sheets, spaced 1 inch apart. Bake for 8-10 minutes until edges are lightly golden brown.

Cool cookies on baking sheets for a few minutes before transferring to a wire rack.

To prepare the orange glaze, whisk together confectioners’ sugar, milk, and food coloring until smooth.

Once cookies are cooled, drizzle orange glaze over each cookie generously and allow to set.