Place a rack in the center of the oven and preheat the oven to 350 deg F. Set aside 2 ungreased baking sheets.
Place the cake mix, pudding mix, melted butter, and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients nearly come together in a ball, 45 seconds.
Place the confectioners' sugar in a shallow bowl.
With your hands form the cookie dough into 1-inch balls. Roll each ball of dough in the confectioner's sugar and arrange 12 balls on each baking sheet 2-3 inches apart.
Place the baking sheets in the oven and bake the cookies until they are puffed up, firm around the edges but still slightly soft in the center, 10-12 minutes. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely, 15 minutes longer.
Repeat with the remaining dough.
Store the cookies in a cookie jar or tin at room temperature for up to a week. Freeze the cookies, wrapped in aluminum foil or in a resealable plastic bag, for one month. Let the cookies thaw on the kitchen counter overnight before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 36 (73%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19mg||6 %|
|Sodium 3.5mg||0 %|
|Potassium 4mg||0 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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