In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy, making sure to scrape down the sides as needed.

Add the sugar and continue to beat until well combined.

Gradually add the flour in small amounts, mixing on low speed just until incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or up to 2 hours.

About 30 minutes before baking, preheat the oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

Using a cookie scoop, scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Gently press your thumb into the center of each dough ball. Fill each indentation with 1/2 teaspoon of raspberry jam.

Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are just golden. The cookies will be soft when you take them out of the oven, which is exactly how they should be!

Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack to cool completely.