Gather all ingredients and preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Cream together softened butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually combine with the wet mixture on low speed until no dry flour remains.

Ensure dough is cohesive and thick, add chopped frozen raspberries gently without mushing them.

Drop 1.5 to 2 tablespoons of dough onto baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden.

Let cookies cool on the sheets for 5 minutes before transferring to a wire rack.

To prepare optional glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cookies, allowing to set for 15-20 minutes.

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