1-First Step: Preheat and prep your pans Start by heating your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat so the cookies release easily after baking. This also helps the bottoms bake evenly and keeps cleanup simple. Since these cookies spread a little, giving them enough space on the tray matters.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar. Whisking first helps the leavening and seasoning distribute evenly through the dough. That small step can make a big difference in the final texture. Set the bowl aside while you work on the wet ingredients.

3-Third Step: Cream the butter and sugar In a large mixer bowl, beat 1 1/2 cups granulated sugar with 1 cup softened unsalted butter until the mixture looks smooth and combined. It should look light and fluffy after a short mix. Next, blend in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. The extra yolk is what helps these cookies stay tender and chewy instead of dry.

4-Fourth Step: Add the dry ingredients Slowly add the flour mixture to the wet ingredients. Mix just until everything is combined. Overmixing can make the cookies tougher, so stop when you no longer see dry streaks of flour. The dough should be soft, scoopable, and easy to shape.

5-Fifth Step: Shape and bake Scoop the dough into 1 1/2 tablespoon balls and place them on the lined baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes at 350 degrees. The cookies should look slightly under-baked in the center when you pull them from the oven. That is the secret to keeping them chewy once they cool. For softer cookies, take them out when the tops look set but not fully dry. They will finish baking on the hot pan.

6-Sixth Step: Cool completely Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack. They need to cool all the way before frosting. If the cookies are warm, the frosting will melt and the fruit will slide around. Patience here gives you a prettier final result.

7-Seventh Step: Make the cream cheese frosting In a clean mixing bowl, cream together 5 tablespoons softened unsalted butter and 8 ounces softened cream cheese. Blend in 2 cups powdered sugar and 1/2 teaspoon vanilla extract until smooth and fluffy. If the frosting looks too soft, chill it for a few minutes before spreading. If it seems too thick, beat it a little longer until it loosens up.

8-Eighth Step: Frost and finish with fruit Spread frosting over the cooled cookies, then top each one with fresh fruit. Try diced strawberries, blueberries, kiwi, raspberries, or a mix for a colorful look. Press the fruit lightly into the frosting so it stays in place. These cookies look extra pretty when the fruit is arranged in small patterns or little clusters.