In large bowl, beat cream cheese and butter with spoon until well blended; stir in vanilla and egg. Add cake mix; stir until well blended.
Step
3
Shape dough into 1 1/4-inch balls; roll in powdered sugar. Place balls on ungreased cookie sheets 1-inch apart. Discard any remaining powdered sugar.
Step
4
Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered, if desired. Store covered at room temperature.
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate. Microwave uncovered on High about 15 seconds or just until softened.
To soften butter, cut into small pieces and leave at room temperature. A faster method is to microwave butter in 5 second increments, turning the butter frequently so butter is softened but not melted.
Use a cookie scoop to make portioning cookie dough and shaping into balls more consistent and bake evenly.
Cookies turn out best when baked one sheet at a time on middle oven rack. Allow cookie sheet to cool completely between batches, otherwise cookies will spread too much.
