Add the softened butter and sugar to a mixing bowl or bowl of a stand mixer.
Cream together for 1 minute.
Add in the remaining wet ingredients and cream together until well combined, about 30 seconds. Leave out the lemon extract for now.
Add in the dry ingredients aside from the raspberries and beat together until a dough forms. Taste and add more lemon zest or the lemon extract if desired.
Fold in the raspberries, mixing just until combined so the raspberries don't completely bleed into the dough.
Use a 2 tablespoon scoop and scoop onto a baking sheet lined with parchment paper.
Chill for 1 hour.
When you have about 15-20 minutes left, preheat the oven to 350 Fahrenheit.
Once the dough is done chilling, bake for 14-17 minutes or until the cookies have spread and the edges are just golden brown.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
These cookies are intended to be very thick, soft and pillowy, but if you prefer them a bit crispier, simply bake for longer.