Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In a large mixing bowl, beat the softened butter and sugar together on medium speed until pale and fluffy for about 3-5 minutes.

Add the egg, vanilla extract, lemon zest, and lemon juice to the butter and sugar mixture. Mix on low speed until just combined.

Gradually add the flour mixture to the wet ingredients, mixing gently on low speed. Fold in the halved raspberries carefully.

Drop rounded dough onto a parchment-lined baking sheet, leaving space between each scoop. Bake for 10-12 minutes until edges are golden and centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks. Dust with powdered sugar if desired.