Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and brown sugar until the mixture is creamy.
Add the egg, vanilla extract, lemon zest, salt, and baking powder to the mixture and continue to beat until well incorporated.
Add the sifted flour to the wet mixture, stirring with a spatula or wooden spoon until a homogeneous dough forms. If the dough is too sticky, you can add a little more flour.
Divide the sugar cookie dough into two parts and wrap them in plastic wrap. Refrigerate for at least 30 minutes to chill the dough and make it easier to handle.
After chilling, remove one portion of dough at a time from the refrigerator. Sprinkle a little flour onto a clean surface and roll out the dough until it’s approximately half a centimeter thick.
Use Easter-shaped cookie cutters to cut out the dough. Transfer the cut-out cookies to the prepared baking sheet, leaving some space between each one.
Refrigerate the cookies on the baking sheet for about 10 minutes before baking. This will help them maintain their shape while baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the white chocolate and dark chocolate separately in microwave-safe bowls or using a double boiler.
Decorate the cookies to your liking with drizzles of chocolate using a spoon or fork, and then sprinkle with colorful sprinkles. [EC – Pre23][EC – Pre24]
Serve the cookies alongside a glass of milk, hot cocoa, or your favorite Easter beverage.