Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cream of tartar for about 20 seconds.

In a separate bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until fluffy, about 2-3 minutes. Add in 1 large egg, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until creamy.

Gradually add the dry ingredient mixture to the wet bowl, mixing on low speed until just combined to form a slightly tacky dough.

Drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving space between them. Flatten slightly and bake for about 10 minutes until edges are golden. Cool on a wire rack.

In a medium bowl, beat together ½ cup of salted butter and 8 ounces of soft cream cheese until fluffy, about 2-3 minutes. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until creamy.

Once cooled, generously frost each cookie with the cream cheese frosting and top with fresh fruits just before serving.