• For the Sugar Cookies: 1. Mix flour, salt and baking soda in a medium mixing bowl and set it aside.
• 2. Beat room temperature butter and sugar until fluffy and creamed. About 3 minutes.
• 3. Then mix in egg, egg yolk and vanilla extract. Now slowly add flour in the bowl and beat just until the dough comes together. Scrape sides as needed. The dough will be thick.
• 4. Scoop dough and divide into 24 equal balls (about 41 gms each). Roll them and place on a baking tray lined with parchment paper/silicon mats approx 3 inches apart. At this point I like to place my dough balls in the freezer till they are super cool and firm to touch. About 10-20 minutes.
• 5. Meanwhile preheat your oven to 350 deg F. Bake the cookies for 10-12 minutes. They will appear uncooked in the center, but don't be tempted to bake them any longer. The cookies continue to bake as they cool down.
• 6. Allow to cool for 5-7 minutes on tray and transfer on wire stand to cool further. Bake all the cookies anf frost just before ready to serve and top with fresh fruit/berries.

For Lemon Cream Cheese Frosting:

• 1. In a bowl of stand mixer, using paddle attachment (you can also use a hand beater) beat butter and cream cheese together until creamy.
• 2. Mix in powdered sugar, lemon juice and zest. Beat until the frosting gets light and creamy.