Preheat oven to 350°.

In a medium bowl combine cake mix with flour and whisk to combine. Add eggs, vegetable oil and sour cream. Using a hand held mixer {stand mixer or mix by hand}, mix the ingredients until just combined.

Use a medium cookie scoop to scoop cookie dough into a bowl with the granulated sugar. Roll the cookie dough in sugar to coat. Place the sugar coated cookie dough mound onto a silicone mat {or parchment} lined baking sheet. Form the dough into a small round disc.

Bake cookies for 8-10 minutes or until set and the edges begin to turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before moving to a cooling rack. Continue until all of the cookie dough is baked.

Cream together the softened cream cheese and butter in a large bowl with a hand held mixer until smooth.

Add vanilla extract and powdered sugar one cup at a time, mixing after each addition with the hand held mixer until combined. Continue until all of the powdered sugar is added. Add a pinch of salt and stir in by hand.

Finally add the freeze dried raspberries and mix using the hand held mixer until the raspberries are completely incorporated and broke down into smaller pieces.

Add a tablespoon or so of raspberry frosting to the bottom of half of the cookies. Make sure the frosting is covering the bottom of the cookie but there is a bit of lip around the edge. Then take the other half of the cookies and place the bottom of the cookie on the frosting, press slightly and serve.

Store leftover cookies in the refrigerator for up 4 days. Freeze cookies for up to 3 months.