• Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter together on medium-high speed until smooth and creamy.
• Add in the egg and vanilla extract, and continue to mix on medium-high speed. Scrape down the sides of the bowl as needed.
• Reduce your mixer speed to low and gradually add in the white cake mix until just combined.
• Using a spatula or large spoon, stir in rainbow color sprinkles.
• Tightly cover the mixing bowl with plastic wrap and chill for a minimum of 1 hour.
• After dough chilling is complete and you’re ready to bake, adjust your oven rack to the 2nd level mark (just above center) then preheat the oven to 350ºF.
• Line 2 baking sheets with either parchment paper or silicone mats. Set to the side.
• With a medium-size cookie scoop or a spoon, scoop the cookie dough into 1 inch balls. Roll them in the powdered sugar, then place the cookies about 1 ½ – 2 inches apart on the prepared baking sheets. If desired, add a little sparkling sugar to the tops of each cookie.
• Bake for 8-10 minutes at 350ºF or until until the bottoms turn a nice light golden brown.
• Cool the cookies on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack to cool completely. Use a spatula to transfer them because the cookies will be very soft!
• Keep the cookies stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Recipe courtesy of Beyond the Butter