Instructions

1. Prepare a 1/4 sheet pan or a small jelly roll pan (approximately 9” x 12”) by lining with parchment paper.

2. In a stand mixer fitted with a paddle attachment, combine room temperature butter, sugar and lemon zest. Mix until light and fluffy. Scrape.

3. Add eggs, one at a time. Then add creamer and mix until combined.

4. In a separate bowl, combine flour, baking soda, salt and cream of tartar. Whisk to combine. Add dry ingredients to butter, mixing until just combined.

5. Place cookie dough onto prepared sheet pan. Lay another sheet of parchment over the top of the dough and, using hands, evenly spread the dough so it fills the pan completely. Chill dough for 30 minutes while you preheat oven to 350°F.

6. Bake cookie base for 18-20 minutes, until cookie is very lightly browned. Be careful not to overbake. Remove from oven and cool completely.

7. In the bowl of a stand mixer fitted with a paddle attachment, make cream cheese frosting by creaming butter and cream cheese.

8. Add creamer, salt and powder sugar, mixing until smooth.

9. When cookie is completely cool, top with cream cheese frosting and berries, arranging in a flag pattern.