• 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.
• Refrigerate for 30 minutes to firm the dough.
• Preheat oven to 375°F (190°C).
• Line baking sheet with parchment paper or a silicone mat.
• Scoop 1 tbsp portions 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.

Optional Add-ins

• Add 1 tsp vanilla extract for extra depth.
• Mix in white chocolate chips for added sweetness.