Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Whisk together the all-purpose flour and powdered sugar in a large bowl until well combined.

Cream the softened butter and vanilla extract in another bowl until smooth and fluffy.

Combine the dry mixture with the butter mixture gradually, mixing until just combined.

Fold in the fresh raspberries and white chocolate chips gently.

Spoon rounded tablespoons of dough onto the prepared baking sheet, leaving about two inches between each ball.

Bake for 12-15 minutes, or until the edges turn lightly golden brown.

Cool the cookies on the baking sheet for a few minutes, then transfer them to wire racks to cool completely.