A light airy dessert that everyone in the family will enjoy and ask for more.

Timmy Schneeberg
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Combine cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add cake mix, egg, and vanilla extract and mix until batter is smooth.

  • Scoop out 1-inch balls of dough and set them on the prepared baking sheet, 1 1/2 inches apart.

  • Bake in the preheated oven until slightly golden brown on top, 13 to 15 minutes. Leave on the baking sheet for 1 to 3 minutes, then transfer to a wire rack to cool completely.

  • Dust with powdered sugar if you like. Store cookies in an airtight container. They will keep for 3 to 5 days.

Cook's Note:

If you like, you can chill the dough for 1 hour before scooping.

Nutrition Facts

165 calories; 9.8 g total fat; 28 mg cholesterol; 199 mg sodium. 17.7 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews

Rating: 5 stars
12/25/2019
So easy to make. Very cakey-like with the cream cheese flavor as the star. I used a Duncan Hines Butter Recipe cake mix and wound up with 48 cookies using a small cookie scoop. They were not the most attractive looking cookies so on my second cookie sheet I flatten them down and sprinkled them with red sanding sugar. Next time I will bake an extra 2 minutes or so for a not-so-soft cookie. Thanks for the recipe. Read More