1 cup butter
1 ¾ cups granulated sugar
2 large eggs
1 ½ teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup white chocolate chips
¼ cup powdered sugar
Cream butter and sugar together in a bowl with a mixer on medium speed. Cream butter and sugar for about 2 minutes or until light and fluffy, and the color has lightened.
Add eggs, lemon extract, and vanilla extract. Mix until combined. Add flour, baking soda, baking powder, and salt. Mix until well blended. Mix in white chocolate chips.
Refrigerate dough for at least 3 hours.
Preheat oven to 350°F.
Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
Place the balls on an ungreased cookie sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
Bake for 10-12 minutes or until the edges are lightly golden brown. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
When the cookies have cooled completely dust with powdered sugar before serving.