Cream together 1 cup of softened butter and 1 cup of sugar in a large mixing bowl for 2-3 minutes until light and fluffy.

Add in 1 large egg and the zest from 1 lemon; beat until fully incorporated and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder.

Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.

Carefully fold in 1 cup of fresh raspberries using a spatula.

If the dough feels too sticky, cover and refrigerate for 20-30 minutes.

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

Scoop tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden brown while the centers remain soft.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.