Prepare the Cookie Dough:

1. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until smooth and well combined.
3. Incorporate Lemon Zest and Lemon Juice: Stir in the lemon zest and lemon juice (if using) until evenly distributed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in Raspberries: Gently fold in the chopped raspberries, being cautious not to break them up too much.

Bake the Cookies:

7. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Shape the Cookies: Using a cookie scoop or tablespoon, scoop out the dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may appear slightly soft, but they will firm up as they cool.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Glaze:

11. Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
12. Drizzle the Glaze: Once the cookies have cooled completely, drizzle the glaze over the cookies. Allow the glaze to set before serving.