1. In a large mixing bowl, beat the softened cream cheese and softened butter together until completely smooth, creamy, and fluffy.

2. Add the egg, vanilla extract, and almond extract and beat again until the mixture is thick, silky, and well combined.

3. Sprinkle the yellow cake mix and fine sea salt over the wet ingredients, then mix on low speed just until no dry streaks remain and a thick, sticky dough forms.

4. Cover the bowl and refrigerate the dough for 30 to 45 minutes, or until it is firm enough to scoop and roll without sticking badly to your hands.

5. While the dough chills, line two baking sheets with parchment paper and preheat the oven to 350°F (175°C). Place the powdered sugar and granulated sugar in separate shallow bowls.

6. Scoop the chilled dough into portions about 1 to 1 1/2 tablespoons each and roll each portion into a smooth ball with your hands.

7. Roll each dough ball generously in powdered sugar to coat, then place on the prepared baking sheets, spacing them about 2 inches apart.

8. Lightly sprinkle the tops of the dough balls with granulated sugar and press a few red and green Christmas sprinkles onto each one so they bake in place.

9. Bake the cookies for 10 to 12 minutes, or until the edges look set and the tops are puffed and slightly crinkled but the centers still appear soft.

10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.