Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Mix on medium speed for about 1-2 minutes until the dough comes together—it will be thick and slightly sticky, similar to brownie batter. I find using room temperature eggs helps create a smoother, more cohesive dough that's easier to work with.

Pour the powdered sugar into a small shallow bowl. Working with about 1 tablespoon of dough at a time, roll it between your palms into 1-inch balls, then immediately drop each ball into the powdered sugar and roll to coat all sides evenly. I like to do this in batches of 4-5 balls so the powdered sugar doesn't get too clumpy from the damp dough. The coating should be generous and visible—this creates those signature white crinkles as the cookies bake.

Arrange the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges appear set but the centers still look slightly underdone—they should look almost raw in the very middle. The cookies will continue to cook slightly as they cool, and this timing ensures a soft, cake-like texture. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.