• Preheat oven to 350°.

Pink Velvet Cookie

• Combine cake mix, flour, eggs, melted butter, sour cream and pink food coloring in a large bowl. Mix using a hand held {or stand} mixer until you have a thick dough.
• Using a 1/4 cup, measure out 11-12 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 9-11 minutes or until set. Bake any leftover dough in a small cookie that you will break into crumbs and use for the top of the cookies.
• Remove cookies from the oven and allow them to cool completely on the baking sheet.

Cream Cheese Frosting

• For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix until you have a pipeable consistency. Add enough milk to get the consistency you want.

Assembly

• Add the cream cheese frosting to a piping bag {or zipper bag} and cut a large triangle from the bottom. Pipe a circular motion starting on the outside and working your way to the middle. Sprinkle the top of each cookie with cookie crumbs. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.