Sinful Red Velvet Cookies

• (8 ounce) brick cream cheese, room temperature1
• cup butter, room temperature (1 stick)↗1⁄2
• egg↗1
• tablespoon vanilla extract↗1
• (18 ounce) box red velvet cake mix1
• confectioners' sugar, for rolling and dusting↗

Step-by-step instructions

1. 1

   In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.

2. 2

   Beat in the egg.

3. 3

   Beat in the vanilla extract.

4. 4

   Beat in the cake mix.

5. 5

   Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.

6. 6

   After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.

7. 7

   Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.

8. 8

   Place on an ungreased cookie sheet, 2 inches apart.

9. 9

   Bake 12 minutes. The cookies should remain soft and gooey.

10. 10

    Cool completely and sprinkle with more confectioners' sugar, if desired.

11. 11

    To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.