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

In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar on medium speed for 3–4 minutes.

Beat in the egg, lemon juice, and lemon zest until fully incorporated.

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

Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined.

Drop rounded balls of dough about 2 inches apart onto the prepared baking sheets and flatten slightly.

Bake for 10–12 minutes until edges are golden and centers are slightly underbaked.

Let the cookies sit for 5 minutes before transferring to a wire rack to cool completely and dust with powdered sugar.