Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.

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

Beat in the eggs one at a time, then mix in the lemon zest and lemon juice until well combined.

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

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the fresh raspberries with a spatula.

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

Bake the cookies for 10-12 minutes until the edges are lightly golden and the centers are set but soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.