Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This incorporates air into the dough, making the cookies tender.

Add the egg, lemon zest, and lemon juice to the butter-sugar mixture, and mix until well combined.

In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Gently fold in the lightly mashed raspberries using a spatula, being careful not to break them up too much.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

In a small bowl, whisk together the sifted powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.

Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie using a spoon or a piping bag for a more decorative touch.