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

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes. Beat in the egg and lemon zest.

In a separate bowl, combine flour and baking powder. Whisk them together, then slowly incorporate into the wet ingredients until just combined.

Gently fold in the raspberries, taking care not to mash them.

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

Scoop out portions of dough, roll them into balls, and place them on the lined baking sheet, spacing them about 2 inches apart.

Bake for approximately 12 minutes, until cookies are lightly golden at the edges but still soft in the center.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.