Preheat the oven to 350°F.

Line a large, rimmed baking sheet with parchment paper.

In a medium bowl, mix the red velvet cake mix, oil, and eggs together until well blended.

The cookie dough will be thick and sticky.

For best results, after the dough is mixed, place the dough in the fridge for 30 minutes to help stiffen it and make the dough easier to work with.

Scoop the dough out in 1 to 1 ½ tablespoons.

Using your hands, roll the dough into balls.

Then, place the cookie dough balls in the powdered sugar and coat all sides.

Place the cookie dough balls on the baking prepared sheet approximately 2 inches apart.

Bake for 10-12 minutes or until the cookies are set on the edges and crinkled across the top.

Allow the cookies rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Melt white chocolate according to package directions being careful not to overheat.

Dip each of the cooled cookies halfway into the melting chocolate.
Immediately add sprinkles over the wet candy coating.

Place on parchment or waxed paper to allow the chocolate to set completely.