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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large bowl, beat the softened unsalted butter with granulated sugar on medium speed until light and fluffy.

Add the egg and fresh lemon juice to the butter-sugar mixture. Mix well until smooth.

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

Gently fold in the fresh raspberries.

Drop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake for 10-12 minutes.

Remove cookies from the oven and let them cool for a few minutes.