Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.

In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.

Add the egg and vanilla extract, mixing until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.

Divide the dough evenly into two bowls.

Mix lemon extract and yellow food coloring into one half.

Mix strawberry extract and pink food coloring into the other half.

Using a ⅓-cup scoop, portion the dough by taking half lemon dough and half strawberry dough. Press them together, roll into a ball, coat in granulated sugar, and place on the prepared baking sheet.

Bake for 10–11 minutes, until the edges are set and the centers look slightly underbaked.

For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.

Let the cookies rest on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store cookies in an airtight container for up to 8 days.