Ingredients
1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
1
egg
2
teaspoons vanilla
1
box Betty Crocker™ Super Moist™ white cake mix
1/4
cup green, red and white candy sprinkles
1
container Betty Crocker™ Rich & Creamy vanilla frosting
1
tablespoon green, red and white candy sprinkles
Preparation
Heat oven to 350°F.
In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Beat in 1/4 cup sprinkles. Cover and refrigerate 30 minutes.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Using knife, spread slightly less than 1 tablespoon frosting over top of cookie, and immediately top with sprinkles. Repeat with remaining cookies. Store in airtight container at room temperature.
