Ingredients:

  • 1 box (15.25 oz) Standard Cake Mix (White, Vanilla, or Yellow)
  • 8 oz container Cool Whip (Thawed)
  • 2 Large Eggs
  • 1 tsp Vanilla Extract (Optional)
  • 1/2 cup Powdered Icing Sugar (Confectioners' Sugar)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, lightly whisk the thawed Cool Whip, large eggs, and vanilla extract (if using) just until combined.
  3. Gradually add the dry cake mix to the wet ingredients. Mix on low speed until just combined. Stop mixing immediately once no streaks of dry powder remain. The dough will be very sticky and soft.
  4. Cover the mixing bowl tightly with cling film and place it in the refrigerator for a minimum of 60 minutes. This mandatory chilling step makes the dough manageable for scooping.
  5. Place the powdered icing sugar into a small, shallow bowl. Use a 1.5-inch cookie scoop or roll the chilled dough into balls (about 1 tbsp each).
  6. Roll each dough ball generously in the powdered sugar. Repeat this process for a second time, rolling the ball again to ensure a thick, distinct layer of sugar. This heavy coat is vital for the crackle effect.
  7. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes. The cookies should look set around the edges but still appear soft in the center; do not wait for them to brown.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.