Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Beat together the butter and sugar for 1 to 2 minutes until combined.
Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.
Combine the flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
Beat until combined.
Gently chop the frozen raspberries just a bit and add them to the cookie mixture.
Fold the raspberries in gently. They will bleed into the dough as they are mixed in.
Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
Bake cookies for 11 minutes (small cookies) or 14 minutes (large cookies) until puffy and beginning to brown around the edges.
Remove from the oven, cool for 5 to 10 minutes, and then transfer to a cooling rack to cool the rest of the way.
Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
Allow glaze to set, if desired, and serve.