Delicious tender, buttery, and slightly sweet cookies. Easy to make with a box of yellow cake mix. Original recipe by Betty Crocker. This adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In medium sized bowl, combine softened cream cheese, softened butter, egg, and vanilla extract (if using).
Cream together until smooth with a large spoon or an electric mixer.
Pour in dry cake mix. Use a heavy spoon to stir together until well combined.
Cover and refrigerate 30 minutes to 1 hour.
Shape dough into 1-inch balls or larger if preferred.
Roll each ball in sprinkles. Flatten lightly. This step is optional.
Place 1″ apart on a cookie sheet that’s ungreased or line with parchment paper.
Bake 11 to 15 minutes OR until soft and puffy. Baked cookies will be very tender and will look like they’re not done. They will firm “slightly” while cooling. Avoid over baking because the cookies will be dry.
Move to rack or large platter for cooling.
Makes 20 to 24 cookies depending on size.
Keep cookies in an airtight container. Store in the fridge.