Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.

In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for about a minute to release the oils and boost the lemon fragrance.

Step 2: Cream the Butter and Sugars
Add the softened butter and brown sugar to the lemon sugar. Beat with a mixer on medium-high speed for 3–4 minutes, or until the mixture is light and fluffy.

Add in the egg yolk, lemon juice, and vanilla extract. Mix until everything is fully combined and creamy.

Step 3: Mix Dry Ingredients
Slowly add the salt, baking powder, baking soda, and flour. Mix on low speed just until the flour is mostly incorporated. Don’t overmix—stop when you still see a few flour streaks.

Chop or break the frozen raspberries into small chunks and gently fold them into the dough using a spatula. Avoid over-stirring to keep the dough from turning purple.

Step 4: Scoop and Bake
Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place five balls per sheet, leaving room for spreading.

Sprinkle each dough ball lightly with flaky salt for extra texture and contrast.

Bake for 12–15 minutes, or until the edges are golden brown and the centers are just set. Don’t overbake—the centers will finish cooking on the hot tray.

Step 5: Cool and Enjoy
Let the cookies sit on the baking sheet for 5 minutes after removing them from the oven. Then transfer them to a wire rack to cool completely.

Enjoy warm or at room temperature with your favorite beverage.