Ingredients:
- 1 box (approx. 15.25 oz / 432 g) Boxed Cake Mix (White, Vanilla, or Yellow)
- 1 container (8 oz / 226 g) Thawed Frozen Whipped Topping (Cool Whip)
- 1 Large Egg, room temperature
- 1 tsp (5 mL) Vanilla Extract (Optional)
- 1 cup (120 g) Confectioners'/Powdered Sugar, for rolling
Instructions:
- Prep the Oven and Tray: Preheat the oven to 175°C (350°F). Line two baking trays with parchment paper.
- Combine Wet Ingredients: In the large mixing bowl, gently fold together the thawed Cool Whip, the large egg, and the vanilla extract (if using) until just combined.
- Incorporate Dry Mix: Slowly add the full box of dry cake mix. Mix gently with a spatula until just combined and no dry streaks remain. Do not overmix, as the dough will become tough. The dough will be very sticky.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes. This chilling process makes the sticky dough manageable.
- Set Up Rolling Station: Place the confectioners’/powdered sugar into a shallow bowl.
- Scoop the Dough: Using a small cookie scoop or floured teaspoon, scoop portions of the chilled dough (about 1 tbsp each). Roll lightly between floured hands into smooth balls.
- The Double Roll (The Crinkle Secret): First, roll the dough ball lightly in the powdered sugar, allowing a thin coat to adhere. Immediately roll the cookie again, pressing firmly this time, ensuring a thick, heavy layer of powdered sugar completely coats the ball for a defined white 'crackle'.
- Arrange: Place the thickly coated dough balls 5 cm (2 inches) apart on the prepared baking sheets.
- Bake: Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden, and the centers are slightly puffy and still pale.
- Cool: Allow the cookies to rest on the tray for 2 minutes before carefully transferring them to a wire rack to cool completely.