Step 1

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

Step 2

In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.

Step 3

In a separate mixing bowl, sift together the baking powder, baking soda, and flour.

Step 4

With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)

Step 5

Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.

Step 6

Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.

Step 7

Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.