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

Cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes.

Beat in 1 large egg and the zest of 1 lemon until well combined.

Whisk together 2 cups of flour, 1 tsp of baking powder, and 1/2 tsp of salt in a separate bowl. Incorporate this into the wet ingredients until just combined.

Gently fold in 1 cup of fresh raspberries into the dough.

Cover the dough with plastic wrap and chill it in the refrigerator for 20-30 minutes.

Use a spoon or cookie scoop to drop tablespoon-sized portions onto the prepared baking sheet.

Bake for 12-14 minutes, or until the edges are golden and the centers look slightly underbaked.

Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.