In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Gently fold in the fresh raspberries and white chocolate chips (if using) with a rubber spatula, being careful not to crush the raspberries.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. This helps the cookies maintain their shape while baking.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

If desired, dust with powdered sugar before serving.