Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a stand mixer fitted with the paddle attachment, add the sugar and the lemon zest. Use your fingers to rub together until fragrant, infusing the zest into the sugar. Add the butter and oil to the bowl and beat on medium-high speed until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla, and lemon extract. Beat on medium-high until the mixture is fluffy and lightens in color, about 2 minutes.
4. Add the cake flour, baking powder, baking soda,  and salt and beat on low speed until just combined and no streaks of flour remain.
5. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Roll the dough between your palms to smooth the edges and place onto the prepared baking sheets, spacing the dough 2 inches apart.
6. Bake until the cookies have puffed up and the edges look set, but the centers still look soft and pale, 11 to 12 minutes. Allow the cookies to cool completely on the baking sheet, as they’ll continue to set as they cool.
7. Once the cookies are cool, make the lemon frosting. In a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, lemon zest, lemon juice, milk, vanilla, salt, and yellow food coloring if using. Beat on low speed, gradually increasing to medium-high until the frosting is fluffy, about 1 minute.
8. Use an offset spatula to frost each cookie. Top with sprinkles and more lemon zest. Enjoy!