Follow these step-by-step instructions to make perfectly chewy and flavorful White Chocolate Raspberry Cookies:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients
   In a bowl, mix together the flour, baking powder, baking soda, and salt. Set this mixture aside as you’ll add it to the wet ingredients later.
3. Cream Butter and Sugars
   In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until creamy. This usually takes about 2-3 minutes with an electric mixer on medium speed.
4. Add Egg and Extracts
   Add the egg, vanilla extract, and almond extract to the creamed mixture. Mix until everything is well combined.
5. Combine Dry and Wet Ingredients
   Gradually add the flour mixture to the wet ingredients, stirring until just incorporated. Avoid over-mixing the dough to maintain a tender cookie texture.
6. Fold in Raspberries and Chocolate
   Gently fold in the freeze-dried raspberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Prepare Dough Balls
   Scoop about 2 tablespoons of dough and flatten it into a disc. Place about 1 teaspoon of raspberry jam in the center, then carefully wrap the dough around the jam to form a ball. Repeat with the remaining dough.
8. Chill the Dough
   Chill the dough balls in the fridge for 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking.
9. Bake the Cookies
   Place the chilled dough balls on the prepared baking sheets, spacing them a couple of inches apart. Bake for 9-12 minutes until the edges are set but the centers remain soft.
10. Optional Garnish
    If desired, press a few extra white chocolate chips into the tops of the warm cookies for an attractive finish.
11. Cool the Cookies
    Let the cookies cool completely on wire racks. This helps them firm up and enhances their flavor.