Begin by creaming the unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla, mixing until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry mixture into the creamed mixture until just combined.

Gently fold in the fresh raspberries into the dough, ensuring they maintain their shape and are evenly distributed.

Portion the dough onto lined baking sheets, spacing cookies about 2 inches apart. Cover with plastic wrap and chill for 15-20 minutes.

Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until edges are golden and centers are set but soft.

Allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.