Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream the softened unsalted butter with granulated sugar and powdered sugar in a large mixing bowl for about 3-4 minutes until light and fluffy.

Add in one large egg, fresh lemon juice, and lemon zest to the butter-sugar mixture and beat until fully combined.

Whisk together the all-purpose flour, baking powder, baking soda, salt, and the pink lemonade drink mix in a separate bowl.

Gradually add the dry mixture to the creamed butter mixture, stirring gently until just combined; fold in white chocolate chips if using.

Using a cookie scoop, portion out rounded balls of dough, spacing them 2 inches apart on the baking sheets, and flatten slightly.

Bake for 10-12 minutes until edges are light golden brown and centers may look slightly underbaked.

Let cookies cool on the sheets for about 5 minutes before transferring to a wire rack, then dust with powdered sugar before serving.