Preheat your oven to 350°F (180°C).

Combine 1/2 cup of softened salted butter and 1/2 cup of granulated sugar in a mixing bowl. Cream together on medium speed for about 1 minute until light and fluffy.

Add 3 egg whites and 1 teaspoon of clear vanilla extract to the creamed mixture. Mix on low speed until well combined, about 30 seconds.

Gradually add the 15.5 oz box of white cake mix and 1/2 cup of all-purpose flour. Mix on low speed until a soft dough forms, about 1-2 minutes.

Divide the dough into three bowls. Dye one portion pink and another purple, leaving the third white. Fold colors gently to avoid blending.

Take the colored dough and press it together, then cut in half and push back together, repeating until achieving a tie-dye pattern.

Use a cookie scoop to portion out dough into balls and slightly flatten each before placing on a lined baking sheet.

Bake for 8-10 minutes for small cookies or 10-12 minutes for medium size. Look for cookies to puff up but not significantly brown.

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