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

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 as needed.

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

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

Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is very sticky, making it easier to use a scooper instead of a regular spoon.

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

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