1. Prep:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Infuse the sugar:
In a large mixing bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant.

3. Cream butter & sugars:
Add butter and brown sugar. Beat on medium-high speed for 3–4 minutes until light and fluffy.

4. Add wet ingredients:
Mix in the egg yolk, vanilla extract, and lemon juice until smooth.

5. Combine dry ingredients:
Add salt, baking powder, baking soda, and flour. Mix until just combined—do not overmix.

6. Fold in raspberries:
Chop frozen raspberries into small pieces and gently fold into the dough. Mix minimally to avoid color bleeding.

7. Scoop & shape:
Scoop dough into large balls (3 tbsp each). Place 5 balls per baking sheet. Sprinkle with flaked salt if desired.

8. Bake:
Bake for 12–15 minutes, or until edges are lightly golden. Let cookies rest on the baking sheet to finish setting.