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

Cream together the softened butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add the room temperature eggs to the creamed mixture, one at a time, beating well after each addition.

Gently mix in the freshly grated lemon zest until evenly distributed.

In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add to the wet ingredients and stir until just combined.

Gently fold in the fresh raspberries without breaking them apart.

Scoop the dough and place onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 12-15 minutes until edges are lightly golden and centers look set.

Let them cool on the baking sheets for 5 minutes before transferring to wire racks.