Prepare the Dough

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much. The berries should be dispersed evenly throughout the dough.

Form the Cookies

1. Shape the Dough: Use a tablespoon or cookie scoop to form dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart. The dough may be slightly sticky, so you can lightly flour your hands to help with shaping.
2. Flatten Slightly: Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten them. This helps them bake more evenly.
3. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies are set in the center. Keep an eye on them toward the end to prevent overbaking.
4. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Optional Lemon Glaze

1. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
2. Glaze the Cookies: Once the cookies have cooled, drizzle the lemon glaze over the top for an extra citrusy kick and a beautiful glossy finish. If you prefer, you can skip the glaze for a more subtle lemon flavor.