Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Egg and Flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the raspberries, being careful not to crush them too much.

Drop Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.