Prepare the Dough:

• In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
• Add the sugar and continue beating until fully combined.
• Gradually add the flour, mixing on low speed until just incorporated.

Chill the Dough:

• Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes to firm up.

Preheat the Oven:

• About 30 minutes into the chilling time, preheat your oven to 375°F (190°C).
• Line a large baking sheet with parchment paper.

Shape the Cookies:

• Scoop out tablespoon-sized portions of dough and roll them into balls.
• Place the dough balls on the prepared baking sheet, spacing them about 1½ inches apart.
• Use your thumb or the back of a spoon to create an indentation in the center of each ball.

Fill with Preserves:

• Fill each indentation with approximately ½ teaspoon of raspberry preserves.

Bake:

• Bake in the preheated oven for 11-12 minutes, or until the edges are just beginning to turn golden.
• The centers may appear soft but will set upon cooling.

Cool:

• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.