Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream together the butter and granulated sugar until fluffy.

Add the egg and vanilla extract; mix until well combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.

Gently fold in the raspberries without crushing them.

Use tablespoons or a cookie scoop to drop dough onto prepared baking sheets about two inches apart.

Bake for 12-15 minutes until edges are lightly golden. Transfer to wire racks to cool before dusting with powdered sugar.