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

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

Beat in the egg until fully incorporated, mixing for about a minute until smooth.

Gradually sift in the flour and baking powder, mixing on low speed. Add lemon zest and mix until a soft dough forms.

Gently fold in the raspberries with a spatula, being careful not to crush them.

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

Use a cookie scoop to drop rounded tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, until the edges are golden and the centers are soft.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack.