Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.
Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.
Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.
Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.
Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.
Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.
These cookies keep remarkably well in an airtight container. Enjoy them with a good book!