Begin by gathering your ingredients and tools, as this recipe is super quick with prep time around 10 minutes! Beat 4 ounces of softened cream cheese and 8 tablespoons of salted butter in a stand mixer with the paddle attachment until light and fluffy, scraping the sides as needed. This step takes just a few minutes and sets the base for the dough’s creamy texture.

Next, add 1/2 cup plus 3 tablespoons of granulated sugar and beat well to create a smooth mixture. Gradually mix in 1 cup plus 3 tablespoons of all-purpose flour on low speed until just combined, keeping the dough tender. For more tips on achieving the best results, check out our guide on advanced tips for variations.

Cover the dough and refrigerate it for at least 45 minutes, up to 2 hours, to make it easier to handle. Preheat your oven to 375°F (190°C) about 30 minutes before baking and line a large baking sheet with parchment paper. Scoop out 1 tablespoon-sized dough balls, roll them into rounds, and place them on the sheet.

Gently press a thumb into the center of each round and fill with 1/2 teaspoon of raspberry preserves. This is a fun step, especially for kids, as they can get involved in shaping the cookies! Bake for 11-12 minutes until the edges are just golden, remembering that the cookies will stay soft inside even after cooling.

Let the cookies cool on the baking sheet for 10 minutes, then move them to a cooling rack. The total time, including chilling, is about 1 hour and 7 minutes, making this recipe perfect for busy schedules. For storing ideas, visit our storage guide to keep them fresh longer.

These cookies soften during baking and firm as they cool, giving a delightful chewy texture! You can enhance them by adding extra jam after baking for a fuller look, as mentioned in our tips section.