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

In a mixing bowl, cream together softened butter and granulated sugar using a hand mixer on medium speed until light and fluffy.

Add one large egg and freshly grated lemon zest, and mix on low speed until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt, then gradually incorporate this dry mixture into the wet ingredients.

Carefully fold in the fresh raspberries.

If the dough is too sticky, chill it in the refrigerator for 20-30 minutes.

Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.

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

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