In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large mixing bowl, cream together butter and the white sugar until smooth. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients.
Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.)
Scoop the dough into about 24 balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
Refrigerate the cookies for at least 1 hour.
Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
Store in an airtight container.
Melt the white chocolate in a microwave safe bowl in 20 second intervals, stirring between each time. Continue to do this until the chocolate is completely melted.
Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
Allow any extra chocolate to drip off, then place it on a wax paper lined pan. Immediately sprinkle with the remaining colored sugar.
Allow the cookies to set, then store them in an airtight container.
The calories shown are based on the cake being cut into 24 pieces, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**