Using a medium bowl, whisk together the flour, salt, baking powder, and baking soda until well combined. Set aside.
In another mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Then add the eggs 1 at a time and beat until fluffy, next you'll combine the vanilla extract, lemon zest, and lemon juice until combined. Scrape down the sides of the bowl and mix again to make sure everything is thoroughly mixed.
Now add the flour mixture in two batches until well blended.
Pour in the white chocolate chips and mix them in by hand until incorporated into the dough. Wrap the bowl with plastic wrap and place in the fridge for 60 minutes and up to overnight.
Preheat oven to 350°F/175°C and line a sheet pan with parchment paper. Set aside.
Add the powdered sugar to a bowl or plate. Begin scooping out the cookie dough with a 1.97-inch cookie scoop or tablespoon, form chilled dough into approximately 1.5-inch sized balls and then roll in the powdered sugar until coated. Be sure that they are uniform in size for baking.
Place the rolled cookie dough 2-inches apart on the lined sheet pan. And bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no wet sheen appearance).
Remove from the oven and allow them to cool for 5 minutes before transferring to a wire rack to finish cooling.
Serve with a tall cold glass of milk (if that's your thing) and enjoy!