These bright and tangy cookies are simple to make but deliver big on flavor. The key is using fresh lemon zest and juice for authentic citrus flavor, and handling the raspberry-studded dough gently to maintain those beautiful berry pockets throughout the cookies.

1. Step 1: Preheat oven and prepare baking sheets

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Step 2: Combine dry ingredients

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Step 3: Cream butter and sugar

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

4. Step 4: Add wet ingredients

   Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract until well combined.

5. Step 5: Combine wet and dry ingredients

   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

6. Step 6: Add raspberries and chocolate chips

   Gently fold in the crushed raspberries and white chocolate chips (if using) until evenly distributed throughout the dough.

7. Step 7: Portion cookie dough

   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Step 8: Bake cookies

   Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The centers may still look slightly soft.

9. Step 9: Cool cookies

   Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

10. Step 10: Prepare lemon glaze

    While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.

11. Step 11: Glaze and serve

    Once the cookies are completely cooled, drizzle the lemon glaze over the top of each cookie. Allow the glaze to set for about 30 minutes before serving.

Store these cookies in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 3 months. For a fun variation, try using freeze-dried raspberries instead of fresh for more intense color and flavor without the added moisture.