Instructions

1. Preheat the oven to 350 degrees F.
2. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
3. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed.
5. Add the salt, baking powder, baking soda and flour and mix until combined.
6. Add in the raspberries and mix briefly to incorporate them.
7. Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet.
8. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
9. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
10. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
11. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.