• Cream together butter, eggs, sugar, and vanilla extract in the bowl of a stand mixer.
• Next, add salt, baking powder, and baking soda. Mix until well combined.
• Add flour, milk, and heavy cream alternately. Mix until the dough sticks to the whisk, forming clumps.
• Cover the bowl with a tight layer of plastic wrap. Refrigerate for 1 hour.
• Preheat over to 350℉—line 2 baking sheets with parchment paper and set aside.
• Evenly sprinkle a layer of four over a clean, flat surface. Roll half the dough out until it is about ½ an inch thick. Cut the dough into the desired shape and place it on the prepared baking sheet, leaving 2 inches between each cookie. (This dough is very soft, so I recommend using shapes that don't have a lot of detail).
• Bake the cookies for 8-10 mins. The best way to tell if these cookies are done is to carefully lift the corner of one with a spatula to see if the bottoms are slightly golden brown. If you start to see a golden brown color on the outside/top of the cookies, they will not be as soft
• Immediately remove the cookies from the baking sheet and place them on a cooling rack. Cool completely before adding toppings

Topping

• Whip cream cheese, butter, and vanilla extract together using a stand or a hand-held mixer. Add in the powdered sugar and mix until smooth and creamy.
• Evenly spread the cream cheese topping over each cookie.
• Top with your desired fruit, Serve and enjoy!