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1. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
2. Add the egg to the butter-sugar mixture and continue to beat until fully incorporated. This should take about 1 minute.
3. Mix in the vanilla extract, fresh lemon juice, and lemon zest. Beat until the mixture is smooth and well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Gently fold in the fresh raspberries using a spatula or wooden spoon.
7. Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
8. Refrigerate the dough for at least 30 minutes.
9. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
10. Remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
11. Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
12. Place the baking sheets in the preheated oven.
13. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
14. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.
15. After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool completely.
16. Once the cookies are completely cooled, dust them lightly with powdered sugar for a sweet finish.
17. For an extra lemony flavor, drizzle a simple lemon glaze over the cookies.
18. Store the lemon raspberry cookies in an airtight container at room temperature for up to 5 days.
19. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.
20. When ready to enjoy, defrost the cookies at room temperature for a few hours or microwave them for a few seconds to warm them up.

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