Ingredients:

  • 1 box (15.25 oz / 432 g) Boxed Cake Mix (Vanilla or Yellow)
  • 8 oz (1 container / 227 g) Thawed Cool Whip (Frozen Whipped Topping)
  • 2 Large Eggs
  • 1 tsp (5 ml) Pure Vanilla Extract (Optional)
  • 1 cup (125 g) Confectioners’ Sugar (Icing Sugar), plus extra for rolling

Instructions:

  1. Prep Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Combine Wet Ingredients: In a large bowl, lightly whisk the eggs until just combined. Gently fold in the thawed Cool Whip and vanilla extract (if using).
  3. Mix in Dry Ingredients: Gradually add the entire box of cake mix to the wet ingredients. Mix on low speed (or with a sturdy spoon) until a cohesive, soft dough forms. Do not overmix. The dough will be extremely sticky.
  4. Chill the Dough (Crucial Step): Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes. This chilling step is vital to make the dough manageable.
  5. Prepare Sugar: Pour the confectioners’ sugar into a shallow bowl.
  6. Scoop Dough: Using a medium cookie scoop (or about 1.5 tablespoons), scoop the chilled dough into balls.
  7. Shape and Roll: Working quickly, roll each dough portion lightly in your hands to form a smooth ball.
  8. Coat Heavily: Immediately drop the dough ball into the icing sugar bowl. Roll the ball until it is completely and very heavily coated. A thick coating is necessary for the best crinkle effect. Do not dust off the excess.
  9. Arrange: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  10. Bake: Bake for 10–12 minutes, or until the edges are just set and the centres look puffed and softly cracked. The cookies should remain pale; do not wait for them to brown.
  11. Cool: Allow the cookies to rest on the baking sheet for 2–3 minutes before carefully transferring them to a wire rack to cool completely.