1. Prepare the Oven and Baking Sheet:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.

2. Combine Dry Ingredients:

1. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar:

1. In a large bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

4. Add Egg and Vanilla:

1. Beat in the egg and vanilla extract until well combined.

5. Gradually Add Dry Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Fold in Raspberries (and Food Coloring, if Using):

1. Gently fold in the finely chopped raspberries using a rubber spatula.
2. If desired, add a few drops of red or pink food coloring gel and gently fold until the color is evenly distributed. Be careful not to overmix, as this can make the cookies tough.

7. Scoop and Bake:

1. Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. Do not overbake.

8. Cool and Dust (Optional):

1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Once cooled, dust with powdered sugar, if desired.