In a medium bowl, whisk together the olive oil and eggs until well blended. Add the cake mix and stir until the dough comes together.
Using a tablespoon or a 1-tablespoon squeeze-release scoop, scoop the dough into one inch balls. Roll each of the balls in your hand then into the powdered sugar. Place 2 inches apart on parchment paper lined baking sheet. Pro tip: Spray your hands with non-stick spray to prevent the dough from sticking to your hands as you roll.
Bake at 350F for 7 minutes, or until they are lightly browned around the edges and the tops look dry and crinkly.
Let cool on the pan for 10 minutes before moving to a cooling rack to cool completely.
Notes
You can make these cookies on a very large baking sheet, or on two medium-large baking sheets. I prefer the two sheets method, so I don't have to try to squeeze all the cookies onto one baking sheet.