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

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

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, lemon zest, and lemon juice until well combined.

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

Gently fold in the crushed raspberries.

Drop tablespoon-sized portions 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 a few minutes before transferring them to a wire rack to cool completely.