Step 1: Prepare the Dough

1. In a large mixing bowl, beat together the softened cream cheese and butter until the mixture is light and fluffy. This will take about 1-2 minutes.
2. Add the granulated sugar and continue to beat until fully combined, creating a smooth and creamy mixture.
3. Gradually add the flour, mixing on low speed until just incorporated. Be careful not to overmix, as this can affect the texture of the cookies.

Step 2: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 45 minutes to allow it to firm up. Chilling helps the dough hold its shape while baking and prevents the cookies from spreading too much.

Step 3: Preheat the Oven

1. About 30 minutes into the chilling time, preheat your oven to 375°F (190°C).
2. Line a large baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Step 4: Shape the Cookies

1. Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
2. Place the dough balls on the prepared baking sheet, spacing them about 1½ inches apart to allow room for spreading during baking.
3. Use your thumb or the back of a spoon to create an indentation in the center of each ball.

Step 5: Fill with Preserves

1. Fill each indentation with approximately ½ teaspoon of raspberry preserves. Be sure not to overfill, as the preserves may spill out during baking.

Step 6: Bake

1. Bake the cookies in the preheated oven for 11-12 minutes, or until the edges of the cookies are just beginning to turn golden. The centers may appear soft but will firm up as the cookies cool.
2. Keep an eye on the cookies during baking to ensure they don’t overbake.

Step 7: Cool

1. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
2. Once cooled, the cookies are ready to be served and enjoyed!