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

Cream together softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, then add lemon zest and lemon juice, mixing well.

Whisk together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.

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

Fold in the fresh raspberries gently until evenly distributed.

Drop rounded dough balls onto the prepared baking sheet, spacing them about two inches apart.

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

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