In a separate mixing bowl, stir the melted butter and granulated sugar until smooth and glossy.

Add the egg yolks, lemon zest, lemon juice, and vanilla extract, mixing until the mixture becomes silky and fragrant with citrus aroma.

Fold the dry ingredients into the wet mixture gently until a soft cookie dough forms without overmixing.

Lightly crush half of the freeze-dried raspberries and fold them into the dough so small berry specks appear throughout.

Cover the dough and refrigerate for about 2–3 hours until it becomes firm and easier to shape.

Preheat the oven to 175°C (350°F) and line baking trays with parchment paper.

Grind the remaining freeze-dried raspberries into a fine powder and mix them with the powdered sugar in a shallow bowl.

Scoop portions of chilled dough and roll them into smooth balls between your palms.

Roll each dough ball generously in the raspberry powdered sugar mixture until fully coated.

Place the coated dough balls on the prepared baking sheets with space between each cookie.

Bake until the edges look set and the tops develop beautiful cracks while the centers remain soft.

Allow the cookies to cool on the tray for a few minutes before transferring them to a rack to finish cooling.