8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
1 box (15 to 18 ounces) gluten-free yellow cake mix
1/2 cup powdered sugar, for coating
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure an even bake.
In a large mixing bowl, use an electric hand mixer or a stand mixer to beat together the softened cream cheese and unsalted butter. Continue mixing until the combination is completely smooth, light, and free of any lumps.
Add the egg and the alcohol-free vanilla extract to the creamed mixture. Beat on medium speed until the egg is fully incorporated and the mixture looks creamy.
Pour in the gluten-free yellow cake mix. Use a low speed or a sturdy spatula to stir the dry mix into the wet ingredients until a thick, sticky dough forms. Be sure to scrape the sides of the bowl to include all the flour.
Place the entire bowl of dough into the refrigerator for at least 30 minutes. This step is essential because the dough is very soft, and chilling it makes it much easier to roll into balls without it sticking to your hands.
Place the powdered sugar in a small shallow bowl. Scoop about one tablespoon of chilled dough at a time and roll it into a ball between your palms. Roll the ball in the powdered sugar until it is heavily coated, then place it on the prepared baking sheet, spacing them about two inches apart.
Bake the cookies for 10 to 12 minutes. The edges should be set and the tops should have a beautiful crackled look, but the centers should still appear slightly soft. Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack, as they need time to firm up.
