1. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

2. In a large bowl, beat the softened cream cheese and butter together on medium speed until light and smooth, about 2–3 minutes.

3. Add the egg and vanilla extract to the bowl and beat until well combined.

4. With the mixer on low, gradually add the dry cake mix and mix until just combined. Do not overmix.

5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle.

6. Place powdered sugar in a small bowl. Using a tablespoon or cookie scoop, portion out 1-inch dough balls.

7. Roll each dough ball between your hands until smooth, then roll thoroughly in the powdered sugar until coated.

8. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.

9. Bake for 10–12 minutes, until the edges are set and the centers look slightly under-baked.

10. Remove from the oven and let cool on the baking sheet for 2–3 minutes.

11. Transfer cookies to a wire rack to cool completely. They will firm up as they cool.

12. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.