Instructions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda with a whisk. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until well combined.
4. Add the vanilla extract, lemon juice, Greek yogurt, and egg. Mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix with a spoon then add the rest of the dry ingredients and continue mixing until a dough forms.
6. Break up the frozen raspberries into smaller pieces. Fold in the raspberry pieces and lemon zest until evenly distributed throughout the dough. Do not overmix.
7. Using a 2 or 3 Tablespoon scoop, scoop 6 dough balls onto each baking sheet. Sprinkle each cookie
   with turbinado sugar.
8. Freeze for 10 minutes before baking (optional for thicker cookies). Bake the cookies at 350°F for 14-16 minutes or until the edges are golden.