In a mixing bowl, combine cream cheese, egg, sweetener (or sugar), vanilla, and salt until smooth.
Add Dry Ingredients:
Stir in flour and baking powder until fully incorporated. Gently fold in the raspberries, being careful not to break them up too much.
Chill and Slice:
Form the dough into a log shape and chill in the refrigerator for 15 minutes. Slice the log into rounds about ½ inch thick.
Bake:
Preheat oven to 350°F (175°C). Place cookies on a lined baking sheet and bake for 12–14 minutes, until edges are lightly golden.
Cool & Enjoy:
Allow cookies to cool slightly before serving. Soft, creamy, and packed with berry goodness!
Serving & Storage Tips:
