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Preheat oven to 150oC. Line 2 cookie sheets with parchment paper and set aside.
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In the bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract, egg, lemon zest, and lemon juice to the bowl and mix well.
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In a separate bowl, sift together the baking powder, baking soda and flour.
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Add the dry ingredients to the bowl and mix until just combined. Use a rubber spatula or wood spoon and mix in the frozen raspberries (do not overmix!)
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Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon). Bake for approximately 14-16 minutes or until they are no longer shiny on the top and just starting to brown around the edges.
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Allow the cookies too cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.