Preheat your oven to 350°F (175°C) and prepare two half-sheet pans by greasing them or lining them with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the egg and vanilla and mix well. Gradually stir in flour and baking powder until a crumbly dough forms.

Scoop out 3-tablespoon portions, roll into balls, and gently press down to about ½ inch thick. If too soft, refrigerate for 5 minutes.

Bake for 8-10 minutes until lightly golden. Cool for 5 minutes on sheet before transferring to a wire rack.

While cooling, prepare the frosting by beating cream cheese, additional cubed butter, powdered sugar, and vanilla until smooth and fluffy.

Once cooled, frost each cookie and decorate with fresh fruit. Refrigerate until ready to serve.