In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, mix cake mix, flour, eggs and vegetable oil. When well mixed, fold in crushed candy canes and white chocolate chips by hand being careful to not overmix.
Line cookie sheets with parchment paper. Using a 2 tablespoon cookie dough scoop, place 2 inches apart. Using the palm of your hand or the bottom of a pint glass, press cookies down to about 1/2 inch thickness.
Bake for 9-11 minutes or until they start to crack, but right before the brown. Remove and allow to cool fully.
When fully cooled, mix powdered sugar and milk until smooth. Drizzle over cookies and sprinkle with crushed candy canes.
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If your cake mix is 18 ounces, omit the additional 1/4 cup flour.