In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 5 minutes.

Remove from heat and let cool.

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

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring until a dough forms.

Preheat the oven to 350°F (175°C).

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.

Make a small indentation in the center of each cookie and fill with raspberry mixture.

Bake for 10-12 minutes or until edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.