Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, lemon zest, 2 tablespoons lemon juice, and lemon extract until well combined.

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

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

Gently fold in the freeze-dried raspberries to avoid excessive streaking and maintain fruit integrity.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spaced 2 inches apart.

Bake for 10 to 12 minutes or until the edges are just lightly golden.

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

Whisk together powdered sugar and remaining lemon juice in a small bowl to create a smooth glaze.

Drizzle the glaze over the cooled cookies and let set before serving.