To make the cookies:

1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer or hand mixer and large bowl, cream the butter, sugar, and cream cheese for cream on medium speed for 5 minutes or until light and fluffy.
4. Add the egg and extracts. Using a spatula, scrape the sides of the bowl to incorporate the film of butter and sugar that has collected on the sides. Beat on medium speed until the egg is fully incorporated. 
5. Add the flour to the butter-sugar mixture. Mix on medium speed until a thick, smooth dough is formed. *Make sure to stop and scrape the flour from the sides of the bowl as needed 
6. Using a cookie scoop or tablespoon, scoop 1 tablespoon of dough and roll into a ball.
7. Place the dough onto the lined baking sheet. 
8. Using the bottom of a jar or glass, flatten the ball of dough to 1/4-inch thickness. *Lightly coat the jar or glass with cooking spray to prevent the dough from sticking. 
9. Place the baking sheet in the oven and bake for 8 to 9 minutes, or until the cookie edges are light gold.
10. Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before transferring to the cooling rack.
11. Once cooled frost the cookies using the recipe below. 

To make the frosting:

1. In a medium bowl of a stand mixer, cream butter, cream cheese, and vanilla.
2. Reducing mixer speed, slowly add in the raspberries, powdered sugar, and milk. Mix until the raspberries are completely incorporated and the frosting is smooth and pink.  
3. If frosting seems too thick, add an additional teaspoon of milk until frosting reaches desired consistency.
4. Frost cookies once they have cooled completely.
5. Refrigerate any remaining frosting in an airtight container for up to a week.