Gather all your tools and ingredients. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Zest and juice the lemons.

Cream the softened butter and granulated sugar until light and fluffy. Add eggs, mixing one at a time, followed by vanilla, lemon zest, and juice.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just combined.

Fold in the chopped frozen raspberries gently into the dough.

Drop rounded portions of dough onto the prepared baking sheets, spacing them apart. Bake for 10-12 minutes until edges are golden.

Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack.

For the optional glaze, whisk together powdered sugar and lemon juice until smooth.

Once cooled, drizzle or dip cookies in the glaze and allow to set for 15-20 minutes.

Store any leftover cookies in an airtight container at room temperature.