Beat the softened butter, both sugars, and lemon zest in a large bowl with an electric hand mixer or stand mixer on medium speed for 1 to 2 minutes, then beat in the egg followed by the lemon juice and vanilla. The mixture should look paler and fluffier after creaming, then smooth once the egg is incorporated.

Whisk the flour, salt, baking powder, and baking soda in a medium bowl, then use a spatula to fold them into the butter mixture by hand. Stop when the dry mixture is mostly incorporated rather than working the dough until perfectly smooth.

Crumble the still-frozen raspberries and fold them through the dough with a few gentle strokes, then place the bowl in the refrigerator while the oven preheats. Red streaks should remain visible against the pale dough.

Heat the oven to 350°F and line two large cookie sheets with parchment paper. The lined sheets are ready for the chilled dough.

Portion the dough onto the prepared sheets with a medium 1.35-oz cookie scoop or two large spoons, bake for 12 to 14 minutes, cool on the sheets for a minute, and transfer to a wire rack. The rims should be lightly golden while the centers still look soft.