Step 1: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sugar

2. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, and almond extract (if using). Mix until well combined.

Step 3: Add the Raspberries

4. Stir in the raspberry jam or mashed raspberries and the lemon zest (if using) until evenly incorporated.

Step 4: Combine Wet and Dry Ingredients

5. Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.

Step 5: Shape and Roll the Cookies

6. In a small bowl, combine granulated sugar and cinnamon for rolling.
7. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture.
8. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 6: Bake the Cookies

9. Preheat your oven to 350°F (175°C). Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 7: Garnish and Serve

11. Once cooled, dust the cookies with powdered sugar or top with fresh raspberries for an elegant touch.
12. Serve and enjoy these sweet, fruity delights!