If not using refrigerated dough, prepare sugar cookie dough according to box directions or your own recipe instructions.
Place a little flour on a flat surface and roll out dough to about ¼" thick.
Press an egg shaped or round cookie cutter into the dough and place on a baking sheet.
Bake according to package or recipe instructions, usually around 10-12 minutes.
Remove from the oven and transfer to a wire rack and cool completely before icing and topping with fresh fruit.
For the cream cheese frosting:
In a large mixing bowl, add the softened cream cheese and blend with an electric mixer at medium speed for about a minute until light and fluffy.
Add the vanilla extract and blend to combine.
Then add in powdered sugar in small batches, blending in after each addition until it is all incorporated.
Chop berries and fruit into small pieces.
Once the cookies are cooled completely, spread about a tablespoon of the cream cheese frosting on each cookie.
Decorate with chopped fruit and berries.
Store in an airtight container for up to 2-3 days.If making these ahead of time, frost the cookies but wait to add the fruit until just before serving.Cut and use the fruit the day of decorating the cookies.Pat the fruit dry with paper towels to remove any excess liquid before adding it to the cookies .Sprinkle with powdered sugar if desired.Add sliced toasted almonds to the topping.Use chocolate frosting or Marshmallow frosting instead of cream cheese frosting if desired.