Soft Raspberry Lemon Cookies: A Sweet Citrus Delight

Soft, sweet, and tart Raspberry Lemon Cookies that will brighten any occasion with a burst of raspberry and lemon flavor!

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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix and set aside.
In the stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice, mixing until well incorporated.
Add the dry ingredients in three parts to the wet mixture, stirring until just combined after each addition.
Gently fold in the frozen raspberries using a rubber spatula, ensuring even distribution without mashing.
Use a medium cookie scoop (about 2 tablespoons) to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
Bake for 12-15 minutes, or until the edges turn golden and the tops lose their gloss.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the glaze, mix the powdered sugar and lemon juice until you reach the desired consistency. Drizzle over the cooled cookies.