Description
These Creamsicle Cookies combine the tangy flavor of orange with creamy white chocolate and a soft cake-like texture. Made with vanilla cake mix, cream cheese, and a hint of orange extract, these cookies are lightly coated in powdered sugar for a crackled finish, delivering a sweet, citrusy treat perfect for any occasion.
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 preferred)
Coating
- ½ cup powdered sugar
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or a silicone mat and set them aside.
- Mix Cream Cheese and Butter: In a large mixing bowl, beat the cream cheese and unsalted butter on medium-low speed for 1 minute or until smooth and lump-free using a handheld mixer.
- Add Wet Ingredients: Add the egg, orange extract, and orange gel food coloring to the bowl and mix for 1-2 minutes until fully incorporated and smooth.
- Incorporate Cake Mix: Add the vanilla cake mix and mix on low speed for 1-2 minutes until a very thick batter forms.
- Fold in White Chocolate Chips: Mix in the white chocolate chips evenly using a wooden spoon or spatula for better distribution.
- Scoop and Chill Dough: Using a 1½ tablespoon cookie scoop, portion out 36 cookies on one of the lined baking sheets. Refrigerate the dough balls for 30 minutes to chill.
- Preheat Oven and Prepare Sugar Coating: While chilling, preheat the oven to 350°F. Place powdered sugar in a small bowl.
- Coat Cookies: Once chilled, roll each cookie dough ball in powdered sugar to lightly coat.
- Arrange Cookies for Baking: Place 9-12 coated cookie balls spaced evenly on the second lined baking sheet to prepare for baking.
- Bake: Bake in the preheated oven for 12 minutes, until cookies are set in the center and have a crackled powdered sugar finish.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat Baking: Repeat the coating and baking process until all cookie dough balls are baked and cooled.
Notes
- Use gel food coloring for vibrant orange color instead of regular liquid food coloring.
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- The powdered sugar coating is optional but adds a beautiful crackle effect to the cookies.
- 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 for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
