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

In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 3/4 cup of granulated sugar together until light and fluffy, about 2-3 minutes.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture, mixing well.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this to the wet ingredients.

In a medium saucepan, combine 1 1/2 cups of raspberries, a sprinkle of sugar, and 1 tablespoon of cornstarch. Cook over medium heat for about 5 minutes.

In a bowl, mix together 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, and 1/4 teaspoon of optional cinnamon. Cut in 1/4 cup of cold butter.

Scoop tablespoons of the cookie dough onto the prepared baking sheets, flattening each slightly and making a well in the center for raspberry filling.

Spoon the cooled raspberry mixture into the wells, then sprinkle the crumble topping over each cookie.

Bake for 12-15 minutes until edges are golden brown and raspberry filling bubbles.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.