Preheat the oven to 375 degrees. Line several baking sheets with parchment and set aside.

Combine the cake mix, eggs, and melted butter in a large bowl. Mix together using a firm rubber spatula until all of the dough is smooth and thick.

In a small bowl, combine the confectioner’s sugar and cornstarch. Stir together with a fork.

Scoop the dough using a medium cookie scoop. I like to scoop and release it directly into the bowl with the sugar mixture and then use the fork to roll it around to coat it in sugar so I don’t get the sticky dough all over my hands.

Once the dough ball is coated, place it on the prepared baking sheet. Continue until all of the dough is portioned out.

Bake each baking sheet in its own batch for 9-12 minutes. Remove and let cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.

Store in an airtight container for up to 5 days.