Refrigerate your cake mix dough for at least 30 minutes before rolling in powdered sugar; cold dough spreads less and creates those signature deep crinkles when baked.

Roll each dough ball in powdered sugar, chill for 5 minutes, then roll again in a fresh coat for maximum contrast between crispy edges and soft centers.

Cold eggs won't incorporate smoothly into cake mix, resulting in lumpy dough; let eggs sit out for 15 minutes to ensure a silky, even texture.

Fold white chocolate chips into the dough gently after mixing, or melt them first and swirl into the batter for a more decadent red velvet flavor without overworking the dough.

Bake for exactly 11-12 minutes until edges are set but centers still jiggle slightly; remove cookies one minute early for chewier results, or add one minute for crispier edges.