Using a stand mixer using a paddle attachment at a medium speed, combine the butter and cream cheese and mix until smooth. About 4-5 minutes. Make sure there are no lumps.
Add in the egg and vanilla and mix until combined. About 1-2 minutes
Stir in the cake mix until the dough becomes smooth and thoroughly combined, about 1-2 minutes. Cover your bowl and place the dough in the refrigerator to chill for at least 30 minutes.
After your dough has chilled, preheat your oven to 350° F, and prepare baking sheet with parchment paper.
Place powdered sugar into a separate bowl. Optional to now add in some crushed peppermint candies or sprinkles at this time to your powdered sugar.
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 prepared cookie sheet and bake for 12 minutes.
Cool and enjoy!
Notes
– Boxed cake flavor: You could also do this with any flavor cake. Chocolate, red velvet, funfetti. The options are endless.– Room Temperature Butter and Cream cheese: This is essential for this recipe to make sure you don't have any clumps and that your batter incorporates fully. If you don't have both at room temperature, you will see major differences in your final cookie. – Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter. – Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.– Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.