Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Cream the Butter and Sugar:
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes. Beat in the egg and vanilla extract until well incorporated.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add Raspberries:
Gently fold in the finely chopped raspberries. If you prefer a more vibrant pink color, add 2-3 drops of red food coloring and mix gently.
Form the Cookies:
Using a spoon or cookie scoop, drop small portions of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still be slightly soft.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.