Cream cheese in the dough keeps these cookies from being too sweet and the raspberry liqueur - which we found essential in tests - balanced the saltiness of the batter. This recipe makes a big batch; use all the suggested finishes for a red, white and green cookie collection.
Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.
Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.
Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.
Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.