Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a large mixing bowl, combine softened butter, granulated sugar, and powdered sugar. Beat until light and fluffy, about 3-4 minutes.

Add eggs one at a time, then mix in lemon zest and lemon juice to infuse flavor.

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, stirring until just combined.

Gently fold in fresh raspberries.

Drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes, until edges are lightly golden and centers remain soft.

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