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

In a mixing bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar for about a minute.

Add butter and brown sugar to the lemon-sugar mixture. Beat with an electric mixer for 3–4 minutes until light and fluffy.

Incorporate the egg yolk, vanilla extract, and lemon juice into the butter mixture and blend until fully combined.

Gradually add salt, baking powder, baking soda, and all-purpose flour to the wet mixture. Stir gently until combined.

Gently break frozen raspberries into small pieces and fold them into the cookie mixture.

Using a 3-tablespoon cookie scoop, drop rounded portions onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes until edges are light golden brown and centers are slightly soft. Let cool before transferring to a rack.