Let’s dive into the fun part—baking these delightful cookies!

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for that melt-in-your-mouth texture, so don’t rush it.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cookies tough, and nobody wants that!
6. In a separate bowl, mix together the cream cheese and powdered sugar until smooth. Fold in the mashed raspberries gently.
7. Scoop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of the raspberry cream cheese mixture.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.