Ingredients:

  • 1 (15.25 oz) box Yellow or White Cake Mix (432 g)
  • 1/2 cup Unsalted Butter, melted (115 g)
  • 2 Large Eggs (divided)
  • 8 oz Cream Cheese, softened (227 g)
  • 1/4 cup Unsalted Butter, softened (57 g)
  • 1 teaspoon Pure Vanilla Extract (5 ml)
  • 1 cup Powdered Sugar, sifted (120 g)
  • 1 cup extra Powdered Sugar (Icing Sugar), un-sifted, for coating (120 g)

Instructions:

  1. Combine Dough Ingredients: In a large bowl, mix the cake mix, 1/2 cup melted butter, and 1 large egg until a thick, sticky dough forms. Do not overmix; stop when just combined.
  2. Chill the Dough: Wrap the dough tightly or place it in an airtight container and refrigerate for a minimum of 30 minutes (up to 1 hour). This step is crucial for making the dough manageable.
  3. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper. Pour the extra powdered sugar for rolling into a shallow bowl.
  4. Cream the Fats: Using a stand mixer, beat the 8 oz softened cream cheese and 1/4 cup softened butter together until smooth and fluffy (about 2 minutes). Scrape down the sides.
  5. Add Wet Ingredients: Beat in the vanilla extract and the remaining large egg until fully incorporated.
  6. Introduce Sugar: Gradually add the 1 cup of sifted powdered sugar. Mix on low speed until combined, then beat until the filling is very smooth and creamy. Set aside.
  7. Portion and Roll: Remove the chilled dough. Using a small cookie scoop (approx. 1.5 tablespoons), portion the dough into mounds and roll each lightly into a smooth ball.
  8. The Double Coat: Roll each dough ball thoroughly in the extra powdered sugar until completely coated. Roll them a second time, pressing the sugar gently into the dough. This double coating ensures a thick, defined crackle when baked.
  9. Place and Indent: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them. Using the back of a small spoon or your thumb, gently press a shallow indent into the top of each cookie.
  10. Spoon and Bake: Carefully spoon a generous dollop (about 1 teaspoon) of the cream cheese filling into the indent of each cookie. Bake for 10–12 minutes. The edges should be set and lightly golden, and the centres should still look very soft and jiggly. Do not overbake.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling completely.