Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butter and Sugar: Beat together the softened unsalted butter and granulated sugar until light and fluffy.

Add Eggs and Lemon: Incorporate the large eggs (or flaxseed eggs), lemon zest, and lemon juice into the butter mixture.

Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently.

Fold in Raspberries: Carefully fold in the raspberries, ensuring even distribution.

Scoop the Dough: Scoop portions of dough onto the baking sheet, leaving space between cookies.

Bake the Cookies: Bake for 10-12 minutes or until edges are golden brown.

Cool on Racks: Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack.