For the Lemon Cookies

1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
2. In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, and lemon extract together until smooth and fully combined.
3. Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
4. Roll the dough into about ¼ cup-sized (75g) balls.
5. Bake the cookies for 6-9 minutes or until the edges look light golden brown, the tops look pale, and the tops are beginning to crack.
6. Allow the cookies to fully cool before decorating.

For the Raspberry Frosting

1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
2. Add raspberry jam and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Dye the frosting a deeper pink if desired and transfer it to a piping bag or zippable plastic bag with the corner snipped off for greater control if you'd like.
3. Frost the cooled cookies as desired and top with decorations of choice.
4. Store the cookies tightly covered or in an airtight container at in the fridge for up to 4 days or in the freezer for up to 4 months.