Begin by creaming the unsalted butter and powdered sugar together in a large mixing bowl. Use an electric mixer on medium speed for about 3-4 minutes until the mixture becomes light and fluffy, ensuring that the sugar is fully incorporated.

Next, stir in the fresh lemon zest and lemon juice into the fluffy butter mixture. Mix until well combined, allowing the vibrant citrus aroma to fill your kitchen.

In a separate bowl, whisk together the all-purpose flour and salt until evenly combined. Gradually add this dry mixture to your wet ingredients, mixing until a soft dough forms.

Gently fold in the fresh or frozen black raspberries using a spatula or wooden spoon.

Wrap the dough in plastic wrap and refrigerate it for about 1 hour.

Once the dough has chilled, take it out and roll it into tablespoon-sized balls. Then, flatten each ball slightly.

Slide the baking sheet into your preheated oven and bake the cookies for 12-15 minutes.

After baking, let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Whisk together powdered sugar and lemon juice (and milk if desired) in a small bowl until smooth to create a lovely glaze.