Ingredients
Method
Preparation
- In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.
- Mix until a smooth, thick dough forms.
- Split the dough into two equal portions.
- In separate bowls, color one batch red and the other green with gel food coloring.
- Mix well until colors are vibrant and even.
- Cover bowls with plastic wrap and refrigerate for 30 minutes to firm the dough.
Baking
- Preheat oven to 375°F (190°C).
- Line baking sheet with parchment paper or a silicone mat.
- Scoop 1 tbsp portions of dough and roll into balls.
- Roll each ball generously in powdered sugar until fully coated.
- Arrange dough balls 2 inches apart on baking sheet.
- Bake for 9-11 minutes until cookies are crinkled and set around the edges; do not overbake – centers should remain soft.
- Let cookies rest for 2-3 minutes on the baking sheet.
- Transfer to wire rack to cool completely before serving or storing.
Notes
For varied flavors, consider folding in chocolate chips, finely chopped nuts, or a hint of almond extract. Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers for up to 3 months.