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

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the softened butter, cream cheese, and 1 cup of sugar until light and fluffy (3-4 minutes).

Beat in the egg and vanilla extract until fully combined.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Roll tablespoon-sized scoops of dough into balls, then roll them generously in the remaining 1/2 cup of sugar to coat.

Bake for 10-12 minutes until puffy with cracked tops. Cool slightly on the pan.

For the syrup: Simmer 2 cups raspberries, 1/3 cup sugar, and lemon juice in a saucepan for 8-10 minutes until thickened. Mash berries while cooking.

Strain the hot syrup through a fine-mesh sieve to remove seeds, creating a smooth glaze.

Stack the warm cookie bites on a plate, drizzle generously with the raspberry syrup, and garnish with fresh raspberries.