-In a large bowl with a hand mixer or the bowl of a stand mixer along with the paddle attachment, blend the butter, sugar, and lemonade mix until light and fluffy.
-Blend in the egg, vanilla, and lemon extract.
-In a medium-size bowl, stir together the flour, baking soda, and salt.
-Blend the flour mixture into the butter and sugar mixture in ⅓ increments, blending well after each addition of flour.
-Add the lemon zest and food coloring (if using).
-Roll the dough into 1 inch balls and roll each ball into the ¼ cup granulated sugar to coat.
-Place the balls onto parchment-lined baking sheets, leaving 2" between each cookie.
-Bake cookies in a preheated 350-degree Fahrenheit oven for 15-18 minutes, making sure to rotate the sheets halfway throughout the baking process.
-Bake just until the edges just begin to brown.
-Remove, cool on a cooling rack, and continue the process with the remaining dough.
Notes
Cookies may be frozen after baking. Store them in an airtight container and freeze for up to 4 months.