Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on a wire rack.
For the sugar glaze:
In a small bowl, whisk together the powdered sugar and lemon juice to make the lemon glaze. Add yellow food coloring if you like.
For the white chocolate ganache:
Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Once the cookies are cool, drizzle white chocolate over the top, followed by the lemon glaze, creating a double drizzle effect.
Serve and Enjoy
