In a medium bowl fit with a mixer, beat butter, cream cheese, vanilla extract, almond extract, and egg until light and fluffy; about 3-5 minutes.
Carefully incorporate cake mix into batter then mix until combined.
Cover bowl and chill in the refrigerator for 45 minutes.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
Place 1/2 cup powdered confectioners' sugar into a bowl. Using a cookie scoop, scoop cookie batter then place onto baking sheet.
Dip cookie scoop into powdered sugar to prevent cookie batter from sticking to scoop. This will make it easier to work with the dough.
Sprinkle cookie tops with a little powdered sugar.
Bake in oven 15-20 minutes or less time for a smaller cookie scoop.
Transfer cookies to cooling rack. Tap cookie tops with a flat spatula if you want a flatter cookie top.
In a small bowl, combine 1 1/2 cups powdered sugar and 2 tablespoons of water or lemon juice. Mix until smooth then use a spoon to drizzle icing over the top of cookies.