In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.

Stir together until a sticky dough forms.

Add the Kelly green gel food coloring and mix until evenly combined.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Place the granulated sugar in one small bowl and the powdered sugar in another small bowl.

Use a tablespoon-sized cookie scoop to portion out the dough.

Roll each scoop of dough into a ball between your hands.

Roll each dough ball in the granulated sugar until fully coated.

Next, roll each sugar-coated dough ball in the powdered sugar until completely covered.

Place the coated cookie dough balls on the prepared baking sheet, spacing them 2 inches apart.

Bake for 9-12 minutes, until the cookies have spread slightly and the tops are crackled.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.