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
15 ounces gluten-free yellow cake mix
1/2 cup powdered sugar, for coating
Instructions
In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is completely smooth and fluffy. This usually takes about two to three minutes with an electric mixer. Ensuring there are no lumps at this stage is the secret to that signature gooey texture.
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 batter looks pale and creamy. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Slowly pour in the gluten-free yellow cake mix. Turn your mixer to a low setting to prevent the powder from flying out of the bowl. Mix just until the flour disappears and a thick, sticky dough forms. Do not overmix, as you want to keep the cookies tender.
Place the dough in the refrigerator for at least 30 minutes to make it easier to handle. Once chilled, scoop tablespoon-sized portions of dough and roll them into small balls. Drop each ball into a bowl of powdered sugar and roll it until it is heavily coated, looking like a little snowball.
Preheat your oven to 350 degrees Fahrenheit. Place the sugar-coated balls onto a baking sheet lined with parchment paper, spacing them about two inches apart. Bake for 10 to 12 minutes. The cookies will look slightly underbaked and soft in the center, but they will firm up as they cool on the pan. Transfer them to a wire rack after five minutes to cool completely.
