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

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

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

Fold in the lemon zest and crushed raspberries gently to avoid breaking them.

Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.