Description
These Creamsicle Cookies are soft, chewy, and bursting with bright orange flavor, made with a vanilla cake mix base, cream cheese, and a hint of orange extract. Rolled in powdered sugar and baked until crackly, they deliver a nostalgic creamsicle taste in an easy-to-make cookie form.
Ingredients
Scale
Cookie Dough
- 15.25 ounce box vanilla cake mix (Betty Crocker Super Moist recommended)
- 8 ounce block cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 tsp orange extract
- ½ tsp orange gel food coloring
- 11 ounce bag white chocolate chips (Ghirardelli recommended)
Coating
- ½ cup powdered sugar
Instructions
- Prepare Baking Sheets Line 2 large baking sheets with parchment paper or silicone mats and set aside.
- Mix Cream Cheese and Butter In a large mixing bowl, beat cream cheese and unsalted butter on medium-low speed for 1 minute until smooth with no lumps.
- Add Flavorings Add the egg, orange extract, and orange gel food coloring to the butter mixture and beat for 1-2 minutes until fully incorporated.
- Add Cake Mix Mix in the vanilla cake mix at low speed for 1-2 minutes until a thick batter forms.
- Fold in White Chocolate Chips Stir the white chocolate chips into the batter evenly using a wooden spoon or spatula.
- Scoop Cookies Using a 1½ tablespoon cookie scoop, place 36 dough balls onto one of the prepared baking sheets. Refrigerate dough balls for 30 minutes to chill.
- Preheat Oven and Prepare Sugar As dough chills, preheat the oven to 350°F and place powdered sugar in a small bowl.
- Coat Dough Balls After chilling, roll each dough ball in powdered sugar until lightly coated.
- Arrange Cookies for Baking Place 9-12 coated dough balls on the second prepared baking sheet with space between them.
- Bake Cookies Bake in the preheated oven for 12 minutes until cookies are set in the center and have a crackled powdered sugar finish.
- Cool Cookies Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat Baking Repeat the coating and baking process with remaining dough balls until all cookies are baked and cooled.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5-6 days.
- Freeze cookies in an airtight container for up to 3 months.
- Use gel food coloring for the best vibrant orange color; liquid coloring may alter dough consistency.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Rolling cookies in powdered sugar adds a beautiful crackle effect but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
