Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.

Fold in the lightly mashed raspberries gently.

In a separate bowl, combine the flour, granulated sugar, cinnamon, and cold cubed butter.

Using a fork or your fingers, mix until the mixture resembles coarse crumbs.

Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Sprinkle the crumble topping generously over each cookie dough mound.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.