Prepare ingredients by zesting and juicing lemons and chopping raspberries. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

Cream together the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract, lemon zest, and fresh lemon juice.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually incorporate into the wet ingredients until no flour streaks remain.

Form the dough, ensuring it is well mixed but not overmixed.

Fold in the chopped frozen raspberries gently.

Scoop dough portions onto the baking sheets, leaving space between each cookie. Bake for 10 to 12 minutes until edges are golden.

Cool cookies on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare an optional glaze by whisking together powdered sugar and lemon juice until smooth.

Drizzle or dip cooled cookies in the glaze and allow to set for 15 to 20 minutes.

Store cookies in an airtight container at room temperature for up to three days.