Preheat your oven to 350°F (175°C) and gather all ingredients on a clean countertop.

In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.

Add the eggs, one at a time, beating well after each, then mix in the lemon zest and lemon juice.

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

Gently fold in the fresh raspberries with a spatula.

Line a baking sheet with parchment paper, scoop the dough, and drop rounded balls onto the sheet.

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

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

Once cooled, serve alongside tea or as part of a sweet spread.