In a large mixing bowl, cream together the softened butter, granulated sugar, and a pinch of salt. Beat for 5–7 minutes until light and fluffy.

Incorporate the egg, orange zest, and orange juice, followed by the splash of lemon extract. Gradually mix in the flour until just combined.

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

Preheat your oven to 375°F (190°C). Roll out one disk to about ¼-inch thickness, cut out shapes, and transfer to baking sheets.

Bake for 8–10 minutes until edges are light golden brown. Let cool on baking sheets for a few minutes before transferring to wire racks.

Prepare the icing by mixing confectioners' sugar with milk and orange food coloring. Adjust for desired consistency, then glaze the cooled cookies.