Prepare the dough base: In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy. This should take about 2–3 minutes.

Add wet ingredients: Mix in the egg and vanilla extract, continuing to beat until fully combined and the mixture looks fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

Incorporate cake mix: Gradually add the gluten-free yellow cake mix to the bowl. Start mixing on low speed to avoid flour clouds, then increase speed until everything is combined. The dough will be thick and sticky.

Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This step is important—it makes the dough easier to handle and prevents the cookies from spreading too much while baking.

Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Shape the cookies: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls using lightly floured or powdered sugar-coated hands. Roll each dough ball generously in powdered sugar until fully coated. This coating will give the cookies their signature crinkly, powdered look.

Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 11–13 minutes, until the cookies are set at the edges but still slightly soft in the center. Do not overbake—this is what keeps them gooey!

Cool and serve: Remove from the oven and allow the cookies to rest on the baking sheet for 2–3 minutes before transferring them to a wire rack. Dust lightly with extra powdered sugar if desired. Serve warm for maximum gooeyness or store in an airtight container once cooled.