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

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

3. Crack in the egg, then add the vanilla extract and almond extract (if using). Mix until everything is nicely combined.

4. Gently fold in the raspberry jam or mashed fresh raspberries along with the lemon zest (if using) until just smooth.

5. Gradually mix the dry ingredients into the wet mixture, stirring only until combined to avoid overmixing.

6. In a small bowl, mix 1/4 cup of granulated sugar with 1/2 teaspoon of cinnamon for rolling. Take about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between them.

7. Preheat your oven to 350°F (175°C). Bake those delightful dough balls for 10-12 minutes, or until the edges are just set while the centers remain soft.

8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

9. For that extra special touch, dust your cookies with powdered sugar or top them with fresh raspberries before serving. Enjoy every bite!