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

In a mixing bowl, cream the room temperature butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then fold in the lemon zest.

In a separate bowl, whisk together the flour, baking powder, and salt, then gradually mix into the wet ingredients.

Gently fold in the fresh raspberries.

Drop spoonfuls of the dough onto the lined baking sheet, keeping space between each.

Bake for 12-15 minutes until edges are lightly golden.

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

Prepare the glaze by mixing powdered sugar with water or lemon juice until smooth.

Drizzle the glaze over cooled cookies and let set.