Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.

Add the butter and sugar to a stand mixer bowl or large mixing bowl. Using the paddle attachment or a hand mixer, beat until creamed, about 1 to 2 minutes.

Add flour, baking soda, baking powder, salt, and cream of tartar to the wet ingredients. Mix until a dough forms, about 30 seconds. Scrape down the sides of the bowl and beat in any remnants.

Cover the cookie dough and refrigerate for 20 minutes.

Using a 2 tablespoon cookie scoop, scoop the dough and roll each scoop into a ball.

Place the ball on the prepared baking sheet and gently flatten with fingers or a flat bottom glass.

Place in the preheated oven and bake for 10 minutes.

Allow cookies to rest for one minute before transferring to cooling rack or paper towel to cool completely.

Once cookies have completely cooled, frost with cream cheese frosting and top with prepared fruit.

In a medium mixing bowl, add the butter, cream cheese, vanilla, and half of the powder sugar. Beat on medium speed with a hand mixer until most of the powdered sugar is incorporated. Add the remaining powdered sugar and continue to beat until well combined. Scrape down the sides and bottom of the bowl and stir in any remaining powdered sugar.

Using a disposable piping bag fitted with a large round tip pipe a cloud of frosting on top of the cookie. Hold the bag straight up and down just above the center of the cookie and apply even pressure slowly lifting up as the dome of frosting gets larger. Slowly stop applying pressure and give the piping bag a small swirl to break away from the frosting.

Use an angled spatula to slightly flatten the frosting out.

You can also just use an angled spatula to frost the cookie.

Place the fresh fruit on top of the frosting.

Serve immediately or place in the refrigerator until you’re ready to serve them.