Ensure that the ingredients are at room temperature before getting started. In the mixing bowl, start by creaming the butter, cream cheese and sour cream all together for a couple minutes on medium speed until combined.

Add in the sugar gradually on low speed and then turn up the speed to medium and mix until light fluffy for about a minute or two. Scrape the bowl well. Add in the vanilla extract, lemon juice and zest and food coloring, if you're using it. Mix for about 30 seconds until combined on medium speed.

Scrape the bowl again. Add in the whole egg and let it absorb on medium speed. Then, add in the yolk and do the same.

Mix until uniform for about two minutes.

In a separate bowl, sift together the flour, baking powder and salt.

On low speed, dump in the dry ingredients to the wet ingredients. Mix until just combined, about 30 seconds. Flour will still be visible at this point.

With a rubber spatula, fold in the flour into the dough. The flour should be absorbed, but don't overmix.

Let the dough rest in the fridge for at least an hour, but you can rest it up to overnight.

Line a cookie sheet with a silicone mat or with parchment paper. I still spray with the mat or parchment with cooking spray, just in case.

I recommend using a cookie scoop to scoop out about 1 ½ tablespoon sized dough. Roll it between the palms of your hands until a round ball forms. Line them up about 2" apart.

Press down with your three fingers to flatten them slightly.

Bake at 350°F for about 9-10 minutes. It should look slightly under baked. Allow it to cool on the pan, out of the oven for about 5 minutes. Then move it to a wire rack to cool completely.

Once cooled completely, enjoy! Soft and chewy cookies. Just how they should be.