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
1 box (15 ounces) gluten free yellow cake mix
1/2 cup powdered sugar, for rolling
Instructions
Begin by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to help them bake evenly. Setting this up first allows you to move quickly once the dough is ready.
In a large mixing bowl, beat the softened cream cheese and softened butter together until the mixture is completely smooth and fluffy. This step is crucial for achieving that signature gooey texture, so take your time to ensure there are no lumps remaining from the cream cheese.
Add the egg and the alcohol-free vanilla extract to the creamed mixture. Continue to beat on medium speed until the egg is fully incorporated and the batter looks light and creamy. The alcohol-free vanilla provides a warm, aromatic scent that is essential for a classic Christmas cookie flavor.
Gradually pour the gluten free yellow cake mix into the wet ingredients. Mix on low speed until a soft dough forms. The dough will be quite sticky, which is perfectly normal for this style of cookie, so do not be tempted to add extra flour at this stage.
Place the bowl of dough in the refrigerator for at least 30 minutes. Chilling the dough makes it much easier to handle and roll into balls, preventing it from sticking too much to your hands and helping the cookies hold their shape while baking.
Scoop about a tablespoon of dough at a time and roll it into a ball. Roll each ball generously in the powdered sugar until it is completely coated. Place the balls on the prepared baking sheets about two inches apart and bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Allow them to cool on the pan for 5 minutes before moving them to a wire rack.
