1. Scoop dough out of package with cookie dough scooper or large spoon (1 1/2 Tbsp) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies around 2-inches apart. 
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2. Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up.
3. While the cookies are baking, make the cream cheese frosting. In a medium mixing bowl, beat the cream cheese on medium speed for 2 minutes, until smooth. Reduce the mixer speed to low, beat in 1/2 teaspoon of vanilla extract until combined. With the mixer running gradually add the powdered sugar. Once the powdered sugar is incorporated, increase the mixer speed to high and beat for 1 full minute. 
4. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit. Enjoy!!

Notes:

If you have any extra unbaked cookie dough, you can simply store it in the refrigerator for up to 5 days.  Baked, unfrosted cookies can be stored at room temperature for up to 4 days. Leftover frosted cookies will last in the refrigerator for a few days, but will continue to soften. For best results, frost and top cookies the same day they are served.