Set it to 350°F (or 175°C). While it’s heating up, grab a baking sheet and line it with either parchment paper or a silicone baking mat this keeps the cookies from sticking and makes cleanup easier.

In a big mixing bowl, dump in the cake mix. Add the melted butter, eggs, and a splash of vanilla extract. Stir everything together until it turns into thick, soft dough. It’ll feel heavy but smooth make sure you don’t see any dry bits of cake mix left.

Scoop out generous spoonfuls of dough and roll them into balls with your hands. They don’t have to be perfect. Place them on the lined baking sheet, leaving a couple of inches between each one they’ll spread out while baking.

Put the tray in the oven and bake for about 10 to 12 minutes. You’re looking for the edges to just start turning golden. The centers should still look soft that’s exactly how you want them. Don’t wait for the whole cookie to look done, or they’ll end up over baked.

In a small saucepan, melt some butter over medium heat. Stir in sugar and a bit of water. Let it cook for a couple of minutes until the sugar mostly dissolves and the glaze looks smooth. Turn off the heat and stir in a little vanilla.

As soon as the cookies come out of the oven while they’re still hot brush the tops generously with the warm glaze. Let them sit on the baking sheet for 5 to 10 minutes so the glaze can soak in a bit, then move them to a wire rack to cool completely.