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

Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.

Cream the Fats and Sugars: In a large mixing bowl, beat together softened butter, brown sugar, and white sugar until the mixture is light and airy, about 2–3 minutes. Using an electric mixer yields the best results.

Add the Wet Ingredients: Beat in the chilled egg, vanilla extract, and almond extract, mixing until smooth and well incorporated.

Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.

Incorporate the Add-ins: Gently fold in the freeze-dried raspberries and white chocolate chips, being mindful not to break up the raspberries too much, as this will help evenly distribute the flavor.

Shape the Dough and Add the Jam: Scoop approximately 1½ tablespoons of dough per cookie and roll into balls. Create a small well in the center of each ball, adding a dollop of raspberry jam. Pinch the dough to seal in the jam and smooth out the ball again.

Bake the Cookies: Place the cookie dough balls on the prepared baking trays, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden, but the centers remain slightly soft for a chewy texture.

Cool and Enjoy : Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!