• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer, add the cake mix, eggs, and oil. Mix on low speed using the paddle attachment until fully combined. Scoop and roll the dough into 1" balls, then place them onto the prepared baking sheet about 3" apart.
• Bake in a preheated oven for 8-10 minutes, or until the cookies are lightly brown and set on the edges. (Tip: once the cookies are puffy and cracked on top, cook for 1 more minute)
• Remove from the oven and let the cookies cool on the pan for 2-5 minutes before transferring to a wire rack to cool completely.

Mint Cream Cheese Frosting

• In the bowl of a stand mixer, add the softened butter and cream cheese. Beat with the whisk attachment until light and fluffy, or about 2-3 minutes.
• Turn off the mixer and add the mint extract, about 5 cups of powdered sugar, and the green food coloring. Mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again. Add up to one more cup of powdered sugar until stiff peaks form.
• Transfer prepared frosting to a piping bag with a large round tip. Pipe frosting over half of the cookies with frosting. If desired, add sprinkles to the edges before topping with another cookie.
• Serve cookies immediately, freeze, or store in an airtight container for up to 3 days. Enjoy!