Place white chocolate chips in a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.

Pipe the white chocolate into the silicone molds. Once filled, tap the mold on the counter to clear out any air bubbles.

Scrap off excess chocolate using an offset spatula.

Place the filled mold into the refrigerator to harden, about 15 minutes.

Pop out the chocolate Mickeys and store in an airtight container until ready to use.

Clean molds and repeat with lemon chips.

Preheat oven to 375° F. Line two baking sheets with parchment paper.

Combine flour, baking soda, lemon powder, and salt in small bowl. Set aside.

Beat the butter, granulated sugar, brown sugar and lemon juice in large mixing bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the white chocolate and lemon chips.

Use a large cookie scoop to drop the dough onto the prepared baking sheets. Chill in the refrigerator for 30 minutes before baking.

Bake the cookies for 12 -14 minutes or until golden brown around the edges. Cool the cookies on the baking sheets for 2 minutes.

Gently press a mixture of lemon and white chocolate Mickey Chips onto the tops of the cooling cookies while they are on the baking sheets.

Transfer the cookies to a wire rack to cool completely.