These are pretty good as far as 'non Jean's Sugar Cookies' go. I like them... maybe not as much as I like Jean's but they are good esp if you like the cakey sugar cookies you can buy. 
Cookies:1 18 oz box white cake mix with pudding in the mix
2/3 C flour
2 large eggs
1/3 C Vegetable Oil
2 T Sour Cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter is pretty stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet. When I used the cookie scoop, they didn't turn out as pretty. If you don't want the bottoms to brown you can line your cookie sheet with parchment paper or a silicone mat. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream or milk
1- 1.5 tsp vanilla extract
3-4 C powdered sugar
1 T meringue powder (didn't use and they turned out fine)
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
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