Heat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

Combine the dry cake mix, eggs, and vegetable oil in a bowl. Stir until a thick, sticky dough forms; do not prepare the cake mix according to the package directions.

If the dough is especially sticky, refrigerate it for 20–30 minutes so it becomes easier to scoop and spreads less in the oven.

Scoop approximately 1 tablespoon of dough for each cookie and roll the portions between your palms into balls.

Roll every dough ball generously in powdered sugar, coating all sides before placing it on the prepared baking sheet.

Arrange the cookies about 2 inches apart and bake for 10–12 minutes, until puffed, crackled, and just set around the edges while the centers still look slightly soft.

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.