• To Bake the Cookies:
• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy. Add in the lemon juice and vanilla extract, mixing until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
• Scoop the dough into small, evenly sized balls, roll them in the extra 1/2 cup sugar, and place them on the prepared baking sheet, spacing them about 2 inches apart.
• Lightly press down on each cookie with your fingers or the back of a spoon to flatten slightly.
• Bake for 10-12 minutes, or until the edges are set and just lightly golden.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To Make the Glaze and Serve:

• In a small bowl, whisk together the powdered sugar, lemon juice, and raspberry jam until smooth. If the glaze is too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar.
• Once the cookies are completely cool, drizzle or dip them in the raspberry glaze. Let the glaze set for about 15-20 minutes before serving.
• Serve and enjoy!