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

In a large bowl, cream together unsalted butter, granulated sugar, and powdered sugar until light and fluffy.

Add in the egg, lemon juice, and lemon zest; mix until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pink lemonade mix. Gradually combine with wet mixture.

Gently fold in optional white chocolate chips if desired.

Drop rounded scoops onto baking sheets, spaced about 2 inches apart. Flatten slightly if desired.

Bake for 10-12 minutes or until edges are golden brown, ensuring centers are slightly underbaked.

Cool on sheets for 5 minutes, then transfer to wire rack and dust with powdered sugar if desired.