Add the cake mix, flour, oil, sour cream, and eggs to a large bowl and mix on medium speed with an electric mixer until well combined.
Roll the dough one tablespoon at a time. Use a cookie scoop so that they are all the same size. Then smooth in hands and place on parchment paper on the cookie sheet. Flatten each ball with the greased bottom of a glass or measuring cup.
Bake for 8-9 minutes until the cookie just looses its shine.
Cool on the baking sheet for 5-10 minutes and transfer to a wire cooling rack to cool completely.
Make the frosting by whipping the cream cheese and butter on high speed until light and fluffy.
Add the powdered sugar and whip until the mixture is fluffy and spreadable.
Frost the cooled cookies with the back of a small spoon or an offset spatula and enjoy!
**For best results, enjoy these cookies the day they’re made or store in an airtight container overnight and serve the next day.