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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, cream cheese, and sugar until smooth and creamy.
Add the egg and vanilla extract. Beat until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft cookie dough forms.
Roll the dough into small balls and arrange them on the prepared baking sheet, leaving a little space between each cookie.
Gently press an indentation into the center of each ball using your thumb or the back of a small measuring spoon.
Spoon a small amount of raspberry jam into each indentation. Avoid overfilling the centers.
Bake for 10 to 12 minutes, or until the cookies are set and the bottoms and edges are very lightly golden.
Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack and cool completely.
Once cooled, lightly dust with powdered sugar and serve.