Preheat the oven to 350°F (175°C).

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

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the fresh raspberries into the cookie dough.

Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

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