Lemon Raspberry Cookies

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat together the butter for 1-2 minutes, scraping the sides and bottom. Using your fingers, combine the sugar and lemon zest in a small bowl. Add to the butter and beat well, another 1-2 minutes, until fluffy. Add the lemon juice and the egg. Beat well. Fold in the dry mixture. Stir the raspberries into the dough with a spatula. Don’t over mix. Using a cookie scoop, place dough onto prepared pan, at least 2 inches apart. Bake at 350 for 14-15 minutes, or until the edges have barely turned golden. Let baked cookies set on the pan for 5 minutes, then transfer to a cooling rack. Let cool completely. For the cheesecake frosting: Beat the cream cheese and the butter together until smooth. Add in powdered sugar and mix until perfectly creamy. Once cookies are cool, pipe or spread frosting onto cookie. These cookies are best served on the day you make them. Store leftover cookies in the fridge.