Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt until well combined.

Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined.

Gently fold in the frozen raspberries until evenly distributed throughout the dough.

Using a cookie scoop, drop dough balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.

Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, mix powdered sugar with fresh lemon juice until smooth to create the optional glaze.

Drizzle or dip cookies in glaze once they are completely cool. Let the glaze set for about 15-20 minutes before serving.

Store any leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.