Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

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

Gently fold in the lemon zest and fresh raspberries.

Using a cookie scoop or tablespoon, drop cookie dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until edges are lightly golden.

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

Dust with powdered sugar before serving.