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

In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and salt until light and fluffy.

Beat in the egg and vanilla extract, then gradually add flour and baking soda, mixing just until combined.

Use a medium cookie scoop to form balls, place them 2 inches apart on baking sheets, and slightly flatten each ball.

Bake for approximately 12 minutes until edges are golden and centers are slightly puffy.

Let cookies cool on sheets for 5 minutes before transferring to a wire rack.

For the frosting, beat together softened butter, vanilla extract, and sifted powdered sugar until smooth.

Gradually stir in raspberry powder and adjust with milk until desired consistency is achieved.

Frost cookies once completely cool, using a spatula or piping bag.