Raspberry Cheesecake Thumbprint Cookies

Creaming Process: In the bowl of a stand mixer equipped with a paddle attachment, commence by beating the cream cheese and butter. Ensure that the mixture reaches a light and fluffy consistency, taking care to scrape down the sides of the bowl as necessary.

Incorporation of Sugar: Proceed to add the sugar into the mixture. Continue beating until the sugar is thoroughly combined and the mixture is well-aerated.

Flour Addition: Gradually introduce the flour into the mixture. Employ a low speed setting on the mixer for this process, ensuring that the flour is just incorporated. This step is crucial to prevent overworking the dough.

Refrigeration: Once the dough is prepared, cover the bowl with plastic wrap. Place it in the refrigerator for a minimum of forty-five minutes, and up to two hours, to allow the dough to firm.

Preparation for Baking: Approximately thirty minutes prior to baking, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Concurrently, line a large baking sheet with parchment paper.

Forming the Cookies: Utilize a cookie scoop to portion out the dough into one tablespoon-sized balls. Roll the portions into round shapes and arrange them on the prepared baking sheet. Gently press your thumb into the center of each ball to create an indentation. Fill each indentation with one-half teaspoon of raspberry preserves.

Baking: Place the baking sheet in the preheated oven. Bake the cookies for a duration of eleven to twelve minutes, or until they are just golden around the edges. It is important to note that the cookies will still appear soft upon removal from the oven.

Cooling: Allow the cookies to cool on the baking sheet for a full ten minutes. Subsequently, transfer them with care to a cooling rack to cool completely. This step is vital for the cookies to set properly.