Preheat oven 350°F. Line cookie sheets with parchment paper or a silpat.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, cream butter and sugars until thoroughly combined. Beat in egg, yolk,, zest and lemon juice until combined. Add dry ingredients and beat at low-speed just until combined. Stir in white chocolate chips and freeze dried berries.
Scoop dough into balls and place on cookie sheet 2 inches apart. Bake for 9-11 minutes, or until edges are set.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Recipe by The Baker Chick at https://www.thebakerchick.com/lemon-raspberry-white-chocolate-chip-cookies/