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

In a large mixing bowl, combine granulated sugar and the zest of the large lemon, rubbing them together.

Add the room-temperature butter and brown sugar, and beat on medium-high speed for about 3–4 minutes until light and fluffy.

Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed mixture, mixing until well combined.

Gradually mix in the salt, baking powder, baking soda, and all-purpose flour until just combined.

Gently fold in the chopped frozen raspberries without crushing them.

Using a 3-tablespoon scoop, drop the cookie dough onto the prepared baking sheets, spacing them apart.

Sprinkle each dollop of dough with a touch of flaked salt and bake for 12–15 minutes.

Remove from the oven, let rest on the baking sheets for a few minutes before transferring to a wire rack to cool completely.