PREPARATION:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Add the egg and vanilla extract to the bowl, beating until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, slightly flattening each one.
7. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow them to cool on a wire rack.
8. To prepare the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl. Add a few drops of yellow food coloring if desired.
9. Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
10. Once the cookies are completely cool, drizzle the melted white chocolate over them, followed by the lemon glaze, for a beautiful double-drizzle effect.
Preparation Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Calories: 180 per cookie | Yield: 24 cookies
