Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.

Gently fold in the raspberry jam or mashed fresh raspberries, and lemon zest (if using). Mix until just combined.

In a small bowl, mix the rolling sugar with cinnamon, if using. Roll tablespoon-sized portions of cookie dough in this mixture until fully coated.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.