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For the cookies:
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Preheat oven to 350u00b0F.
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Cream butter and sugar in a large bowl using a mixer. Mix in eggs, one at a time, and vanilla until well combined.
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In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine (I used the mixer but you can do this by hand). Cover and chill the cookie dough in the refrigerator for at least 20-30 minutes.
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Once chilled, roll out the dough to 1/4-inch thickness on a well floured surface and use a cookie cutter (or a mason jar works!) to cut out circles. I made about 36 cookies using a 2 1/2-inch diameter cookie cutter and about 28 using a 3-inch cutter. Keep in mind they will spread, so they will end up slightly bigger than what you cut out.
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Place cookies on a parchment lined baking sheet with plenty of space between the cookies (I only put 5 per sheet for the 3-inch cookies). Bake for 8-11 minutes (smaller cookies require the low baking time and large require the longer time) or until the edges are just starting to get golden brown. Remove from the oven and let cool on tray for 1-2 minutes before moving them to a wire cooling rack to cool completely.
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For the frosting:
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To prepare the fruit, cut into desired sizes/shapes and place on a paper towel. Pat dry using paper towels. Let them sit on the paper towel until ready to use to make sure they are very dry.
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Combine cream cheese, butter, confectioners sugar, salt, and vanilla with a mixer starting on low and moving to medium speed. Once combined, add milk and mix on medium-high for 1-2 minutes.
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Frost the cookies with the cream cheese frosting and decorate with the fruit.
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Notes:
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1. I use parchment paper between layers when storing the cookies to keep them separated.
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2. I would recommend frosting them and adding the fruit not much more than a couple of hours before serving for the best result, as they can become a little soft if they sit for too long.
