Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, and salt.

In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the crushed raspberries until evenly distributed.

Using a spatula or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

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