Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

In a large mixing bowl, using an electric mixer, beat together the eggs and vegetable oil until they are well combined and slightly frothy.

Gradually add the dry cake mix to the wet ingredients. Start mixing on a low speed to incorporate the cake mix, then increase to medium speed until a thick, uniform dough forms. Be careful not to overmix, as this can lead to tough cookies.

If you're using optional add-ins like chocolate chips or sprinkles, gently fold them into the dough until they are evenly distributed.

Pour the powdered sugar into a small, shallow bowl. This will be used to coat the cookie dough.

Using a 1.5-2 tablespoon cookie scoop or your hands, roll the dough into uniform balls. Generously roll each dough ball in the powdered sugar, ensuring it is completely coated. This heavy coating is key to achieving the signature crinkle effect.

Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.

Bake for 8-10 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center. The cookies will puff up in the oven and then flatten slightly as they cool, revealing beautiful crinkles.

Let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up before handling. After 5 minutes, carefully transfer them to a wire rack to cool completely.