Preheat oven to 350 degrees.  Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.

Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.

Divide dough into equal parts- I recommend a food scale to accurately divide.

Form each portion of dough into a round ball.  Print off my template guide and place it on a baking sheet.  Place a sheet of parchment paper over the template guide.  Pat dough evenly into circle shape following the guide for a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other. 

Bake each cookie for 12-15 minutes.  You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready.  Remove pan from oven and let cool on the counter until cool enough to touch.  Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.

To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth.  Add milk one teaspoon at a time until frosting is fluffy and soft as desired.