In your stand mixer using paddle attachment mix your eggs, oil, and extract until mixed well.
Slowly add in your cake mix. Mix until thoroughly incorporated.
Cover and chill dough in refrigerator for at least 30 minutes to 24 hours.
When dough is chilled, preheat your oven to 350° F.
Place powdered sugar into a separate bowl.
Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat.
Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.
Cool on a baking rack.
Buttercream Filling
Using your paddle attachment cream the butter by itself for 2 minutes. This helps to create a fluffy texture. Scrape sides of bowl as needed.
Add in cream cheese and mix on medium for 3-4 minutes. Scrape sides of bowl as needed.
Add in the vanilla and stir until well combined.
Add in powdered sugar slowly. Mix until thoroughly combined and smooth. Allow to continue to mix for 2-3 minutes to let it fluff up. Scrape sides of bowl as needed.
Assemble
Assemble the cooled cookies with frosting. I use a piping bag for a clean look, but feel free to just scoop with a spoon. Pipe or scoop filling onto 1 cookie, then sandwich together with another cookie.
You can also add more powdered sugar to completed cookies. Enjoy!
Notes
– Cookies: You can just make the cookies solo and they are delicious. Recipe here: amandawilens.com/red-velvet-crinkle-cookies.– Filling: You can alter the filling flavor to regular mint, vanilla, or another complimentary flavor for a different holiday/season.