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

Stir the mixture until it forms a sticky dough that holds its shape.

Add the Kelly green gel food coloring and fold or stir until the color is evenly distributed throughout the dough.

Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for 30 minutes.

Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.

Put the granulated sugar in one small bowl and the powdered sugar in another small bowl for the double coating.

Use a tablespoon-sized cookie scoop to portion the dough into even mounds.

Roll each scoop between your palms to form a smooth ball.

Roll every dough ball in the granulated sugar, coating it completely.

After the granulated sugar, roll each piece in the powdered sugar until it is fully covered.

Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches between each.

Bake the cookies for 9 to 12 minutes, watching for slight spread and the characteristic crackled tops.

Remove the pan from the oven and cool the cookies on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.