In a large bowl, whisk together the dry ingredients.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2 minutes.

Add the egg and the lemon extract, beating until incorporated, about 1 minute.

Reduce the mixer speed to the lowest setting and gradually add the flour mixture until just incorporated. Do not overmix.

Wrap the dough in plastic wrap, pressing it into a large disc. (I divided the mix into two and had two discs).

Refrigerate for 1 hour.

Unwrap the chilled dough and put it on a large piece of parchment paper with a little flour for dusting if dough gets a bit sticky.

Cut out animal shapes – I used elephant cookie cutters!

Preheat oven to 350 degrees.

Place cookies on prepared baking sheets about 1 1/2 inches apart. Freeze for 15 minutes.

Bake until cookies are a light golden colour, about 18 minutes.

Cool on baking sheets and let cool for 10 minutes.

Carefully move cookies onto wire racks to cool completely before glazing.

Place the icing sugar in a medium bowl.

Slowly add the milk, one tablespoon at a time until you achieve desired consistency. I like my glaze a little thicker; if the glaze becomes too thin, add a little more icing sugar, a tablespoon at a time.

Add a dab of pink gel colour if desired.

Sprinkle away while the glaze is still wet!

Let dry; cookies will keep in an airtight container at room temperature for up to 1 week.