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

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.

Mix in the egg and vanilla extract until fully combined.

Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Be careful not to overmix!

Gently fold in the fresh raspberries, ensuring they’re evenly distributed in the dough.

Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving a few inches between each cookie.

If desired, sprinkle a little granulated sugar on top of each dough mound for an extra sparkle!

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, and the centers look slightly undercooked. They will set up as they cool.

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