Preheat the oven to 350 degrees

Measure out all the dry ingredients of the cookie dough and mix together to blend well. Add in the lemon extract and stir thoroughly.

Measure in the wet ingredients and mix until a soft, wet dough forms.

Lay a parchment paper on a baking sheet. Take about 1 teaspoon of dough and place it on the tray. Flatten out with a spatula and roughly shape into a circular shape. Repeat until all the dough is used up.

Transfer the baking sheet to the oven and bake for 15 minutes, turning the tray halfway through. The cookies will still appear soft when removed from the oven, but they’ll harden as they cool. Cool completely before going on to coat the cookies.

Melt some white chocolate (either in the microwave, or through a water bath). Stir in the lemon extract until fully mixed in.

Place the fully cooled cookie in the melted chocolate, top side face down. Flip the cookie so that the bottom side is also coated. Lift up the cookie and let the excess chocolate drain off before transferring the coated cookie onto a plate covered with parchment paper. Repeat until all of the cookies are covered.

After all the cookies are coated, transfer the sheet into the refrigerator until the coated chocolate has hardened (usually around 30 minutes). Keep in the refrigerator until ready to serve!