Ingredients:

  • 1 box (15.25 oz) Cake Mix
  • 1 tub (8 oz) Whipped Topping (Cool Whip)
  • 1 Large Egg
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Powdered Sugar
  • 1 tbsp Cornstarch

Instructions:

  1. Thaw the topping. Move your 8 oz tub of whipped topping to the fridge 4 hours before baking. <small>Note: Using frozen topping will result in lumps that won't incorporate.</small>
  2. Prep the oven. Preheat to 350°F and line two large baking sheets with parchment paper.
  3. In a large bowl, dump in the 15.25 oz cake mix, the thawed whipped topping, 1 large egg, and 1 tsp vanilla extract.
  4. Use a spatula to fold the ingredients together until a sticky, thick dough forms. <small>Note: Don't over mix or you'll lose the airy texture.</small>
  5. In a small shallow bowl, whisk 1/2 cup powdered sugar and 1 tbsp cornstarch until blended.
  6. Drop a rounded tablespoon of dough into the sugar mixture. <small>Note: The dough is very sticky, so don't try to roll it in your hands first.</small>
  7. Roll the dough ball in the sugar until it's completely white and heavily coated.
  8. Arrange balls 2 inches apart on the baking sheets.
  9. Slide into the oven for 10 minutes until the tops have crackled and the edges are set.
  10. Let the cookies rest on the pan for 5 minutes until they feel firm enough to move.