Prepare the frosting by beating together 1/2 cup of softened butter, a pinch of salt, and 1 teaspoon of vanilla extract until creamy. Gradually add 2 cups of sifted powdered sugar and mix until smooth. Incorporate 1/2 cup of raspberry powder and 2 tablespoons of milk until you achieve a silky consistency.

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

In a stand mixer, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar for 2-3 minutes. Add the zest of 1 lemon and 1 room-temperature egg, mixing until combined. Gradually mix in 2 cups of all-purpose flour along with 1/2 teaspoon of baking soda and 1/4 teaspoon of salt until just combined.

Shape the cookies by portioning out 3 tablespoons of dough for each cookie. Roll into balls and place on the prepared baking sheets, gently flattening each ball slightly.

Bake the cookies for 10-12 minutes, until the edges are golden and centers are set. Cool on sheets for 5 minutes before transferring to a wire rack.

Frost the cooled cookies with a tablespoon of raspberry frosting, spreading it gently over the edges.

Serve the cookies on a platter and store any leftovers in an airtight container at room temperature for up to 3 days.