1. Preheat the oven to 350° F (180° C).

2. In the bowl of a stand mixer or in a bowl using a hand electric mixer, cream together the butter and sugar for 1 minute.

3. Scrape the sides of the bowl, add in the egg whites and vanilla. Mix until combined.

4. Add in the white cake mix and all-purpose flour. Mix until the dough comes together. The dough will be soft.

5. Separate the dough out into 3 bowls. Dye each bowl your desired color. I left one bowl white and then dyed one bowl pink and the other purple.

6. I usually place the portion of cookie dough back into the mixer and let the mixer do the work of dying the cookie dough.Once each of your portions have been dyed, place all of your cookie dough on the counter side by side.

7. Gently press the cookie dough together and then break the dough in half, cutting all of the colors in half.

8. Push the halves back together gently and repeat this process a few times, being careful not to mix the colors, but leaving the dough ‘tie dyed’.

9. Use a cookie scoop or a spoon to portion out the cookie dough into your desired size. For the photos in this recipe I used a 3 tbsp scoop.

10. Roll into a ball and then flatten slightly before arranging on a parchment or silicone lined cookie sheet.

11. Bake at 350° F (180° C) until the cookies have spread, puff up in the center and no longer look glossy on top. Small cookies (using 1 1/2 tbsp of dough) will bake for 8-10 minutes. Medium cookies (using 3 tbsp of dough) will bake for 10-12 minutes.

12. Allow the cookies to cool completely on the pan.

13. Store in an airtight container for up to 4 days at room temperature or in the freezer for up to 3 months.