Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Prepare the dough:

In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.

Add in the vanilla extract and beat until combined.

Gradually stir in the red velvet cake mix, mixing until the dough is fully incorporated. The dough will be thick, which is perfectly fine.

Scoop the dough and roll in powdered sugar:

Using a cookie scoop or tablespoon, scoop rounded portions of dough.

Roll each scoop of dough in powdered sugar to coat it evenly. This step adds a sweet touch and a beautiful crackled effect to the cookies after baking.

Bake:

Place the rolled dough onto the prepared baking sheet, leaving space between each cookie.

Bake for 8-10 minutes, or until the edges are set and slightly golden. Keep an eye on them to prevent over-baking, as the cookies should remain soft and chewy.

Cool:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.