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Preheat. Heat the oven to 350°F (175°C / 160°C fan). Line a baking sheet with parchment paper.
Make the dough. Beat together the cake mix, oil, and eggs until a thick, smooth dough forms.
Color. Divide the dough into three bowls and tint one orange, one purple, and one black with gel food coloring.
Chill. Refrigerate the dough for 15 minutes.
Roll. Roll tablespoon-sized portions into balls and coat them thickly in powdered sugar.
Freeze. Freeze the coated balls for 10–15 minutes.
Add eyes. Place the balls on the prepared baking sheet, about 2 inches (5 cm) apart, and press monster eyes into the centers.
Chill again. Refrigerate the baking sheet with the cookies for 15 minutes.
Bake. Bake for 6–8 minutes, until the tops crack and look just set.
Cool. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Chill the dough at every stage. Cold dough holds its shape and cracks nicely.
Use gel coloring. It gives vivid color without adding moisture.
Roll gently so the sugar coating stays intact.
Don’t overbake. Remove the cookies as soon as the surfaces crack, so they stay soft.
To keep colors bright, bake on a light-colored pan lined with parchment, on the middle rack.
Storage: Airtight at room temperature for 4–5 days, or frozen for up to 3 months.

Nutrition is an estimate and will vary with the cake mix brand used.