Beat the butter with a mixer for 1 minute at medium-high speed.

Add the sugar and beat for another 2 minutes, until creamy and fluffy.

Add the whole egg and mix to combine. Scrape the bowl and mix briefly.

Add the egg yolk and the vanilla, and mix until incorporated.

Add the flour, baking powder, baking soda, and salt to the bowl.

Mix on low until the ingredients come together.

Add the frozen raspberries and the white chocolate chips. Mix just until incorporated.

Scoop the cookies into small balls using a cookie scoop, and place on a tray lined with parchment paper.

Place the cookies in the freezer while you pre-heat the oven to 350ºF, for about 15 minutes.

Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper, 2 inches apart.

Bake the cookies for 10 to 12 minutes, until set and slightly golden.

Store the cookies at room temperature in an airtight container for up to 3 to 4 days.

Place the raspberries in a small bowl, blend them using a food processor.

Strain the raspberry juice and add 1 to 2 tablespoon to the powdered sugar, whisk until smooth.

If needed, add more milk or water to achieve the desired consistency. Drizzle over the cooled cookies.

Let the cookies rest for about 30 minutes for the glaze to crust.