**Preheat and prepare**

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

**Combine dry ingredients**

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

**Cream butter and sugar**

In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

**Add egg and lemon**

Mix in the egg, lemon zest, and lemon juice, scraping down the sides of the bowl as needed.

**Incorporate dry mixture**

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

**Fold in raspberries**

Gently fold in the raspberries. If using fresh raspberries, handle them gently to prevent them from breaking apart too much. If the dough seems very soft or sticky (especially if using fresh berries), refrigerate it for 20–30 minutes.

**Shape the cookies**

Scoop the dough by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.

**Bake**

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.