Prepare the Raspberry Puree: Mash fresh raspberries with sugar in a small bowl until thickened and fragrant; set aside for later incorporation.

Mix Dry Ingredients: Whisk together all-purpose flour, baking soda, and salt in a separate bowl until well combined.

Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.

Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, continuing to beat until fully combined.

Combine Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing gently until a cohesive dough forms.

Add Raspberry Puree: Gently fold the raspberry puree into the dough using a spatula.

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

Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets.

Bake: Place in the preheated oven and bake for 10-12 minutes until the edges turn golden brown.

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