1-First, mix the sugar and lemon zest until they become fragrant, releasing the citrus aroma. Add the softened butter and lemon extract, then beat until the mixture is soft and creamy. Next, mix in the egg and egg yolk on low speed until fully combined, creating a smooth base.

2-Now, add the flour, baking soda, cornstarch, salt, and lemon juice; mix gently on low speed until a dough forms. Separate half the dough and stir in the muddled Lemon Black tea for a tea-infused twist. For the other half, add yellow food coloring to brighten the dough.

3-Combine two tablespoons of each dough type, squish them together, and roll into balls. Place these on a cookie sheet and chill the dough in the refrigerator for one hour to improve texture, as chilling helps prevent spreading during baking.

4-Preheat the oven to 350°F (175°C) once the dough has chilled. Arrange the dough balls on the sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden, then let the cookies cool to room temperature on a wire rack.

5-To prepare the royal icing, whisk the egg white until it becomes frothy. Add the powdered sugar and yellow food coloring, then adjust the consistency with water, adding a teaspoon at a time until it’s perfect for drizzling. Drizzle the icing onto the cooled cookies and let it harden before serving for a polished finish.