Now, for the fun part: making the cookies! Follow these steps carefully, and you’ll be rewarded with a batch of delightful St. Patrick’s Day treats. Let’s go and enjoy!

First, in your large mixing bowl, combine the white cake mix, eggs, and vegetable oil. Stir everything together with a spoon or spatula until a sticky dough forms. Don’t overmix; just combine until everything is incorporated. This is the first part.

Next, add the Kelly green gel food coloring. Start with 1/4 teaspoon and mix until the color is evenly distributed throughout the dough. If you want a more intense green, you can add a tiny bit more, but be careful not to add too much. Always add in small portions.

Once the dough is evenly colored, cover the bowl with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. This step is important because it firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. This step is really important.

While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This will be really usefull.

In one of your small, shallow bowls, place the granulated sugar. In the other small bowl, place the powdered sugar. Put aside.

Once the dough has chilled, use your tablespoon-sized cookie scoop (or a regular tablespoon) to portion out the dough. Roll each scoop of dough into a ball between your hands. We continue now.

Roll each dough ball in the granulated sugar first, ensuring it’s fully coated. Then, roll it in the powdered sugar, again making sure it’s completely covered. This double coating is what gives the cookies their signature crackled appearance. It’s a magic touch.

Place the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. This allows them to spread slightly during baking. You are nearly at the end.

Bake for 9-12 minutes. Keep an eye on them; you’ll know they’re done when they’ve spread slightly and the tops are crackled. The edges should be just set. That’s the perfect timing.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up a bit before transferring. Let them cool down.

Finally, carefully transfer the cookies to a wire rack to cool completely. Once they’re completely cool, store them in an airtight container at room temperature for up to 5 days, or freeze them for longer storage. Enjoy this amazing cookies.