Set your oven to 350°F (175°C). Line two or three baking sheets with parchment paper to prevent sticking and make cleanup easy.

In a large mixing bowl, combine the red velvet cake mix, water, oil, eggs, and vanilla extract. Whisk or mix until the batter is smooth with no lumps remaining.

Using a heaping tablespoon (or small cookie scoop), drop rounds of batter onto the prepared baking sheets. Be sure to leave about 2 inches of space between each one to allow for spreading.

Bake for 10–12 minutes, or until the cookies are set and spring back lightly when touched. Remove from the oven and let them cool completely on the baking sheets or a wire rack.

Once the cookies are fully cooled, spread 1–2 tablespoons of cream cheese frosting onto the flat side of one cookie. Top with a second cookie to create a sandwich. Repeat with remaining cookies.

Enjoy immediately or refrigerate for 15–20 minutes to help the frosting set for easier eating.