Preheat the oven to 350 degrees F. Line one or two baking sheets with a silicone mat, parchment paper, or spray it with nonstick spray. Place powdered sugar on a plate and set aside.

In a mixing bowl, pour in your cake mix and create a well in the center for the liquid ingredients. Pour in the melted (and cooled) butter, eggs, and extract. Gently beat eggs with a whisk, gradually incorporating more of the cake mix into the batter. Continue until there are no more pockets of unmixed flour--Do not overmix.

Optional--Chill. These cookies turn out best for me when chilled at least 10-30 minutes to firm up the butter. The cookies end up thicker and chewier. You can skip chilling, but the cookies spread more, break apart easier, and turn out flatter.

Scoop cookie dough using a small ice cream scoop. After scooping, roll each cookie dough ball into a nice sphere, then roll it in the powdered sugar. Continue gently rolling in your hands to remove excess sugar, then place the cookie dough on the prepared baking sheet AT LEAST 2" apart from one another.

Bake cookies 10-12 minutes. When they look BARELY cooked, they're ready! If you did not chill the dough, you may want to check your cookies around the 8-9 minute mark just to be careful. Allow cookies to cool a few minutes before removing from the pan.