Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the dry ingredients aside.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture becomes light and fluffy, which should take about 2-3 minutes.

Add the egg to the butter-sugar mixture and beat until well combined. Stir in the vanilla extract and almond extract (if using) until fully incorporated.

Gently mash the fresh raspberries with a fork in a small bowl until you have a thick puree. Add the mashed raspberries to the dough and mix until just combined. The dough should be slightly pink and have small bits of raspberry throughout.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Roll the dough into small balls, about 1 inch in diameter. Roll each dough ball in granulated sugar to coat. This gives the cookies a nice, crisp sugar coating when baked.

Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball gently with the bottom of a glass or your fingers. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.