Begin by whisking together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs one at a time into the creamed butter and sugar mixture.

Mix in the fresh lemon juice and lemon zest until uniform.

Gradually add the dry flour mixture to the wet ingredients. Mix until just combined.

Carefully fold in the roughly chopped raspberries.

Chill the dough for at least 30 minutes in the refrigerator.

Prepare the lemon sugar by mixing together ¼ cup granulated sugar with 1 teaspoon lemon zest.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Once the dough has chilled, scoop out portions and roll them into balls.

Roll each dough ball in the lemon sugar mixture until well coated.

Place the sugar-coated balls on the prepared baking sheets, spacing them about two inches apart.

Bake the cookies for 10–12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the sheets for about five minutes before transferring to a cooling rack.

Prepare the raspberry glaze by whisking together the powdered sugar and raspberry puree. Add milk or water to achieve desired consistency.

Once the cookies are completely cool, drizzle the raspberry glaze over them and allow to set before serving.