In a mixing bowl, beat together softened cream cheese and salted butter for about 2-3 minutes until light and fluffy. Gradually add sugar, mixing until fully incorporated. Lower mixer speed and slowly add all-purpose flour, mixing just until dough comes together.

Cover the bowl tightly with plastic wrap and refrigerate for at least 45 minutes.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of the dough and roll them into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Press your thumb into the center of each ball to create an indentation.

Fill each indentation with raspberry preserves, allowing the jam to be slightly heaping.

Bake the cookies for 11 to 12 minutes, or until the edges turn lightly golden. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack.