Simple Lemon Raspberry Cookie Recipe

0 To get started, line your cookie sheet with parchment paper and set it aside. Whisk together the dry ingredients in a medium bowl, then set them aside.
1 In a large mixing bowl, combine the sugars and lemon zest, massaging the zest into the sugar for about 30 seconds using your fingertips. This releases the oils for a stronger lemon flavor.
2 Add the room-temperature butter and cream it with the sugar mixture at medium-high speed for 3 minutes using an electric mixer with a paddle attachment.
3 Next, whisk in the egg, egg yolk, lemon juice, and vanilla extract until smooth, scraping the sides of the bowl as needed.
4 Gradually add the flour mixture to the wet ingredients, mixing at low speed until just combined. Avoid over-mixing; a few streaks of flour are fine. 
5 Gently fold in the fresh raspberries using a rubber spatula, being careful not to break them into smaller pieces.
6 Scoop cookie dough into dough balls using a large cookie scoop and place them on a prepared baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for the best results.
7 Preheat your oven to 350°F (175°C) when ready to bake. Place the chilled dough balls on the baking sheet, spacing them 4 inches apart. 
8 Bake for 10-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.
9 Let the cookies cool completely on the baking sheet before transferring them to a cooling rack to avoid breaking them.