Step 1

Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.

Step 2

Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms.

Step 3

Pour the powdered sugar into a shallow bowl. Scoop the dough into 2 tablespoon portions and form into balls. Toss the balls gently in the powdered sugar until completely and generously coated. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.

Step 4

Refrigerate until cool to the touch, 15 to 20 minutes. If the cookies absorb the powdered sugar, roll in the powdered sugar again to coat.

Step 5

Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.