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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy (3-5 minutes).

Add one egg and lemon zest, mixing until fully incorporated.

In a separate bowl, whisk together all-purpose flour and baking powder. Gradually add to wet ingredients, mixing gently until just combined.

Fold in fresh raspberries gently to avoid crushing them.

If the dough is sticky, chill it in the refrigerator for 20-30 minutes.

Shape the dough into balls, placing them 2 inches apart on the prepared baking sheets. Bake for 12 minutes until edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.