Preheat oven to 350°F. Line two large baking sheets with parchment paper.

In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth. Beat about 2 minutes until the mixture is lighter in color and fluffy. Add in the egg and vanilla extract and beat until just combined.

Add the flour, baking powder, and salt to the dough and beat everything together on low. Use a spatula to mix in any remaining flour. Don't overmix.

The dough will be pretty sticky, so use a cookie scoop for this one. I use a 3-tablespoon scoop for about 16 cookies. Place the scoops of cookie dough 2” apart on a baking sheet.

Bake cookies one tray at a time for about 11-13 minutes until just turning golden brown on the edges. The centers will still be soft/slightly underbaked. Don't overbake or the cookies could get dried out. Allow to cool completely before frosting.

Using a medium bowl and hand mixer with beaters attached, beat the softened cream cheese until it's perfectly smooth. Add the sugar, sour cream, lemon juice, and vanilla extract, and beat until smooth. Set aside.

In a small bowl beat ¼ cup of heavy whipping cream until stiff peaks form. Scoop the whipped cream into the bowl with the cream cheese mixture and gently fold it in with a spatula until totally combined. If the mixture is too soft, pop it in the fridge for a bit to firm up before frosting the cookies.

Frost the cooled cookies with a swirl of the cream cheese frosting and top with fresh fruit of your choice. Refrigerate frosted cookies for up to 3 days.