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

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar and lemon zest. Using your fingertips, rub the zest into the sugar until the sugar is moistened and fragrant.

Using the stand mixer or an electric hand mixer, beat the butter into the lemon sugar until light and fluffy, 3-5 minutes. Add the egg, vanilla extract, and lemon juice and beat until well combined.

Slowly add the dry ingredients, mixing just until combined.

Dollop the raspberry preserves in spoonfuls across the top of the dough, then use a rubber spatula to fold the preserves into the dough. Only fold the dough 3-5 times – you want to have streaks of preserves swirled into the dough, rather than mixing it in completely.

Use a 2oz (4 tablespoon) scoop (ice-cream-scoop size) to scoop the dough onto a parchment-lined baking sheet. You can place the dough balls close together since they will not be going into the oven yet.

Place the baking sheet, uncovered, in the refrigerator to chill overnight or for at least 4 hours.

When ready to bake, preheat the oven to 350°F. Place no more than 6 of the dough balls onto a lined baking sheet; keep the remaining dough balls in the refrigerator until ready to bake them.

Bake for 14-16 minutes, or until the edges are golden and the centers are puffed but still appear slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.