Preheat the oven to 350 degrees. Prepare one or two baking sheets by lining them with parchment paper, and set them aside.

In a mixing bowl, beat the butter and sugar until the mixture is light yellow and fluffy (about three minutes). Beat in the egg and vanilla until smooth.

Beat in the flour, baking powder and salt until everything is well combined.

Dump in the raspberries and mix them in until they’re well incorporated. (Mine were especially ripe, so I just beat them in and didn’t worry about trying to preserve larger chunks of fruit. If you’d rather have visible raspberries, I’d recommend folding them in.)

Using a one-inch cookie scoop, place the cookies about two inches apart on the prepared baking sheet(s).

Bake for 10 to 12 minutes or until the centers are set and the edges are just starting to brown.

Let the cookies cool completely before transferring them into an airtight container.