Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cream together the butter and sugar ideally using a paddle attachment until light and fluffy, about 4-5 minutes. Scrape the bowl once or twice during this time.
Add the eggs, one at a time, mixing well after each. Add the vanilla, lemon juice and lemon zest and mix well.
Combine flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
Add the dry ingredients to the butter mixture and mix until there are just a couple streaks of flour.
Stir in the white chocolate chips until incorporated.
Using a cookie scoop or spoons, take about 1 to 1 ½ tablespoons of cookie dough and roll it into a ball.
Roll the ball into the granulated sugar, coating on all sides. Next, roll it into the powdered sugar, coating it well.
Place about 2 inches apart on your prepared cookies sheet and bake for about 11 to 12 minutes until the cookies are just getting light brown on the bottoms.
Let cool on the cookie sheet for 2-3 minutes and then transfer to a wire rack to cool the rest of the way.