Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and raspberry extract if using. Mix until well combined.
3. Mash the raspberries with a fork and gently fold them into the wet mixture. The raspberries will create a soft pink hue and speckled texture.

Step 2: Combine Ingredients

1. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing, as this can make the cookies dense.
2. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape.

Step 3: Shape and Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop the chilled dough into 1-tablespoon-sized balls and place them on the baking sheets, spaced 2 inches apart. Flatten each ball slightly with the back of a spoon.
3. Bake for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Step 4: Prepare the Optional Glaze

1. In a small bowl, whisk together the powdered sugar, raspberry juice (or milk), and vanilla extract until smooth.
2. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.