Combine the soft butter, both sugars, and lemon zest in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined. Mix in lemon juice and vanilla extract.

Combine flour, baking soda, baking powder, and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and fold it in by hand until mostly incorporated.

Crumble up the frozen raspberries and then fold them in gently until evenly distributed. Place the bowl in the fridge while you preheat the oven.

Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.

Use a medium spring-loaded ice cream scoop or two large spoons to scoop mounds of dough onto parchment-lined baking sheets. Bake for 12-14 minutes until golden brown around the edges and golden on the top. Let them cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling.