Add cake mix, vegetable oil, and cracked eggs to a large glass bowl.
Mix using a wooden spoon until full combined.
Place cookie dough in the fridge for 30 minutes.
Once cookie dough is chilled, preheat oven to 375 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Form cookie dough into tablespoon-sized cookies. You want to roll the dough into egg shapes and then roll them in the powdered sugar. The eggs shape will help prevent them from spreading.
Bake for 7-9 minutes. Mine took the full 9 minutes to bake fully. The bottoms should be a golden brown color. The cookies will not brown on the tops, but should appear crinkly. They will harden and have a nice, chewy inner.
Once done, allow them to cool for 5 solid minutes before transferring to a baking rack to cool. Repeat until all 16 cookies are baked. I baked all 16 on a jumbo baking sheet, but if you have a smaller sized one, 8 per sheet will work out well.