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

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

Add in the large egg, fresh lemon juice, and lemon zest, mixing until well combined.

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

Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined. Fold in white chocolate chips if desired.

Drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie. Flatten each ball slightly.

Bake for 10-12 minutes until the edges are lightly golden. The centers should be slightly underbaked.

Let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.