Prepare the Raspberry Puree: Begin by mashing fresh raspberries in a bowl with some sugar until you achieve a thick puree. If desired, mix in a splash of lemon juice, then set aside.

Whisk the Dry Ingredients: In a separate bowl, combine flour, baking soda, and salt, whisking until evenly distributed. Set aside.

Cream the Butter and Sugar: Beat softened butter and sugar together until light and fluffy (about 3-4 minutes), then mix in the egg and vanilla extract until smooth.

Combine Wet and Dry Ingredients: Gradually incorporate dry ingredients into the wet mixture, stirring gently until just combined.

Fold in the Raspberry Puree: Gently fold raspberry puree into the cookie dough with a spatula, being careful not to overmix.

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

Scoop the Cookie Dough: Using a tablespoon or cookie scoop, drop balls of dough onto the baking sheets, leaving about 2 inches between each.

Bake to Perfection: Bake for 10-12 minutes or until edges are golden. Let cool on sheets for about 5 minutes before transferring to wire racks.