Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and salt using an electric mixer on medium speed for about 4-5 minutes until fluffy and light.

Add in the vanilla extract and the egg, beating for an additional 2 minutes until fully incorporated.

Gradually add the all-purpose flour and baking soda, mixing until just combined to form a soft dough.

Scoop out about 3 tablespoons of dough for each cookie, roll them into balls, and place them on the prepared baking sheets, flattening each ball slightly.

Bake your cookies for approximately 12 minutes, or until the edges are lightly golden. Let them cool before transferring to a wire rack.

In a separate mixing bowl, beat together softened butter, a pinch of salt, vanilla extract, and powdered sugar until creamy. Gradually add the raspberry powder and milk until you reach your desired consistency.

Once the cookies are completely cool, frost them with the raspberry frosting using a spatula or piping bag.