Begin by preheating your oven to 375°F and preparing a baking sheet with either a silicone mat or parchment paper to prevent sticking.

In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and vanilla extract. Stir thoroughly until the mixture forms a smooth, pliable dough.

Divide the dough evenly into two separate bowls. Add a few drops of red food coloring gel to one portion, mixing it in thoroughly until the color is consistent throughout. Use a spoon or your hands to ensure the coloring is evenly distributed.

Cover both bowls with plastic wrap and refrigerate the dough for a minimum of 30 minutes. This step helps firm up the dough, making it easier to handle and resulting in fluffier cookies.

Once the dough is chilled, use a tablespoon-sized cookie scoop to measure out portions of the dough. Roll each portion into a ball using your hands. If the dough feels overly sticky, incorporate about a tablespoon of flour into the mixture and knead gently.

Roll each dough ball generously in powdered sugar until fully coated, then arrange them on the prepared baking sheet, spacing them a few inches apart to allow for spreading during baking.

Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set and the cookies are slightly puffed. Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.

These Christmas Crinkle Cookies are now ready to enjoy or share during the festive season!