In a large mixing bowl, cream together softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the egg and lemon zest, mixing until well combined.

In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture, mixing gently just until combined. Avoid overmixing.

Fold in fresh raspberries carefully using a spatula, maintaining their texture. Ensure even distribution.

If the dough is too soft, cover and chill in the refrigerator for 20-30 minutes. Preheat oven to 350°F (175°C).

Scoop tablespoon-sized amounts onto a lined baking sheet, leaving space between cookies. Bake for about 12 minutes, until edges are golden and centers remain soft.

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