Preheat oven to 350 degrees.  Blend together cake mix, eggs and oil, stir until completely incorporated {I used a hand mixer and the dough will be thick}.  Scoop dough by heaping teaspoons and roll in granulated sugar.  Place cookies on a parchment lined cookie sheet and bake for 7-8 minutes.  The cookies will appear to be under cooked, take them out and leave them on the cookie sheet to cool completely.

Cream butter, cream cheese and vanilla together until smooth.  Add powdered sugar until you get the desired taste and consistency.

Place half of the cookies with the bottom of the cookie facing up.  Add a teaspoon {or two} to each cookie, I used a pastry bag but you could use a spoon and butter knife to spread it out.  Take the other half of the cookie and sandwich them on top of the frosting topped cookie. 

Store your red velvet sandwich cookies in an air tight container at room temperature for up to 5 days.