Cooking Steps

• Combine the soft butter, both sugars and lemon zest in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined. Mix in lemon juice and vanilla extract.
• Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and fold it in by hand until mostly incorporated.
• Crumble up the frozen raspberries and then fold them in gently until evenly distributed. Place the bowl in the fridge while you preheat the oven.
• Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
• Use a medium spring-loaded ice cream scoop or two large spoons to scoop mounds of dough onto parchment-lined baking sheets. Bake for 12-14 minutes until golden brown around the edges and golden on the top. Let them cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling.