Cream together 1 cup of softened butter, 1 cup of sugar, and ½ teaspoon of salt in a mixing bowl. Beat until light and fluffy. Add 1 large egg, 4 teaspoons of orange zest, ⅓ cup of orange juice, and 1½ teaspoons of lemon extract. Mix until well combined and gradually add 2½ cups of all-purpose flour.

Preheat your oven to 375°F (190°C) and prepare baking sheets. Roll out the chilled dough to about ¼-inch thickness and cut out desired shapes. Transfer to baking sheets, spacing them 2 inches apart.

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

In a mixing bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk, and 3 drops of orange food coloring until smooth. Adjust consistency as needed.

Once cookies are cooled, decorate them with icing. Allow icing to set at room temperature for about 30 minutes.