Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes, scraping down the sides of the bowl with a spatula, as necessary.
Add the egg and egg yolk and mix until combined. Mix in the vanilla and lemon extracts.
With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
Gently fold in the frozen raspberries.
Use a cookie scoop to scoop the dough into balls, 1 ½ tablespoons per cookie, and place them on the prepared baking sheet, 2-inches apart.
Bake for 10 to 14 minutes or until the cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes.
Transfer to a wire cooling rack and cool completely.
While the cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and melted butter.
Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set up and enjoy!
