Preheat oven to 175 degrees celsius. Line a baking tray with non-stick paper or baking mat.

In a large bowl, add sugar and lemon zest. Rub this together with your finger tips to intensify the lemon flavour.

Add butter in the bowl and using a hand mixer, beat the butter and sugar together until pale in colour, light and fluffy.

Add egg, egg yolk, lemon juice, vanilla essence, and food colouring into the butter mixture. Beat together until smooth and completely combined.

Scrape down the bowl with a spatula then add the flour, baking powder, baking soda, and salt. Mix together on low speed until combined and no streaks of flour remain. Do not over mix.

Fill one small bowl with granulated sugar and one bowl with powdered sugar. Using a tablespoon, scoop the cookie dough into equal sized balls. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls.

Place the cookies 5cm (2 inches) apart on your cookie sheet. Bake for 10 to 12 minutes or until the edges are set and the centers have puffed up, but are still gooey. TIP: The cookies will continue to cook as they cool so you want them to be a little under baked when you take them out.

Cool on tray until firm to transfer to a cooling rack.