Preheat the oven to 365°F (roughly 185°C) and line a baking sheet with parchment paper, set aside.
In a medium bowl or the bowl of a stand mixer, beat together 1/2 cup of unsalted butter at room temperature with 1 cup of granulated sugar for about 1-2 minutes.
Add 1 large egg and 1 large egg yolk at room temperature and 2 tsp of vanilla bean paste or extract. Mix again until combined.
In a separate bowl, combine 2 1/2 cups of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt and whisk until incorporated.
Scrape down the bowl of the wet mixture using a spatula and add the dry ingredients to the wet. Give it all a mix, making sure not to overmix the dough.
Divide the dough into three equal parts and place into three bowls.
To one of the bowls add 1 1/2 tsp of lemon zest plus a little bit of yellow gel food coloring if you'd like. Mix and set aside.
Place 1/2 cup of freeze dried raspberries into a food processor and pulverize into a fine powder. There will be some bigger pieces of raspberry left, you can choose to include these, or sift it if they bother you.
To another bowl add the raspberry powder and a few drops of pink gel food coloring and mix.
Place 1/2 cup of granulated sugar into a bowl. Scoop out 1 Tbsp of each of the three doughs and press together. Avoid rolling into a ball of dough or the colors may come out more marbled than the photos.
Roll each ball of dough in granulated sugar and place on the lined baking sheet.
Bake for 13-15 minutes, or until the cookies look just done in the middle. Remove from the oven, serve and enjoy!