Preheat your oven to 350 F and line two baking sheets with parchment paper.

In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers.

Add room temperature butter and brown sugar to the bowl, mixing on medium-high speed for about 3-4 minutes until light and fluffy.

Once your butter mixture is fluffy, add in the egg yolk, vanilla extract, and freshly squeezed lemon juice. Mix until well combined.

Slowly mix in salt, baking powder, baking soda, and flour. Be careful not to over-mix.

Chop or break up frozen raspberries into small pieces before gently folding them into your cookie dough.

Scoop large balls of dough—using approximately three tablespoons each—and place five on each lined baking sheet. Sprinkle lightly with flaked salt.

Bake in the preheated oven for about 12–15 minutes until they’re lightly golden around the edges.

Let the cookies sit on the pan after baking; they will continue cooking slightly in the middle as they cool down.