Preheat that oven to 350°F (175°C). Line a pizza pan or a baking sheet with parchment paper — seriously, makes life easier when it comes to cleanup. In a big bowl, cream together the softened butter and sugar until it’s fluffy and basically screaming “eat me now.” Add the egg and vanilla, mix it until it’s silky smooth.

Now, in a separate bowl, whisk together the flour, baking powder, and salt. Slowly fold that into your butter mixture. You’ll get a soft, slightly sticky dough — perfect. Press it evenly into your prepared pan, making a little raised edge around the rim because that’s where your frosting and fruit will sit snugly.

Bake for about 18–22 minutes, until it’s lightly golden on the edges. Don’t overbake, babe — we want soft, cookie-y perfection, not a crunchy cracker. Let it cool completely before frosting (yes, patience is required — I know it’s hard).

In a medium bowl, beat together cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until silky and dreamy. Taste-test like a responsible adult — or, you know, just lick the spatula. Once your cookie base is fully cooled, spread that luscious frosting all over. Make it nice and even, girl, because that’s your blank canvas for fruit artistry.

This is where you get to go wild. Start placing your fruit in whatever pattern makes your heart happy. I love doing concentric circles — strawberries on the outer rim, then kiwi, blueberries, and finishing with a little cluster of raspberries in the center. But, babe, there’s zero wrong way to do this. Go messy, go neat, just make it look like a burst of summer on your plate.

Once your fruit is arranged, you can drizzle a bit of honey over the top to make it glossy and extra special. If you’re feeling fancy (or Instagram-ready), throw on a few mint leaves. That’s it. That’s your masterpiece.