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

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and powdered sugar with a hand mixer until light and fluffy.

Beat in the egg, lemon juice, and lemon zest until well blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pink lemonade drink mix.

Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Fold in white chocolate chips if using.

Scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart, and flatten them slightly.

Bake for 10-12 minutes until edges are lightly golden while centers remain soft.

Cool cookies on baking sheets for 5 minutes before transferring to a wire rack, then dust with powdered sugar if desired.