There’s something irresistibly nostalgic about the bright, zesty flavor of these cookies melting in your mouth. The Creamsicle Cookies with White Chocolate Chips Recipe perfectly captures that creamy orange pop you loved from childhood treats, but with the softness and richness of a fresh-baked cookie. Trust me, these are worth making sooner rather than later.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamsicle Cookies with White Chocolate Chips Recipe
- Top Tip
- How to Serve Creamsicle Cookies with White Chocolate Chips Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamsicle Cookies with White Chocolate Chips Recipe
Why You'll Love This Recipe
I honestly can’t get enough of these Creamsicle Cookies with White Chocolate Chips Recipe because it combines the best of both worlds: bright citrus flavor and that luscious white chocolate melt-in-your-mouth feel. Plus, they’re surprisingly simple!
- Unique Flavor Combo: The orange extract and white chocolate chips create a perfect creamsicle-inspired cookie that’s both nostalgic and fresh.
- Easy Ingredient List: Using a box of vanilla cake mix means less measuring and fuss, but amazing results.
- Soft, Chewy Texture: Thanks to the cream cheese and butter, these cookies stay chewy yet tender, not dry.
- Beautiful Finish: The powdered sugar coating gives a crackled, delicate look that’s as pretty as it is tasty.
Ingredients & Why They Work
This recipe is brilliantly simple but each ingredient pulls its weight to create that iconic creamsicle vibe. I love how the cake mix cuts the prep time without compromising texture, and the cream cheese adds richness that pairs perfectly with the fruity orange notes.
- Vanilla cake mix: Acts as the base for structure and flavor—choose a trusted brand to ensure great texture.
- Cream cheese: Adds moisture and richness to keep cookies soft and tender.
- Unsalted butter: Provides creamy fat content and carries flavor without overpowering.
- Egg: Binds everything together while lending some lift.
- Orange extract: The star flavor—use high quality for that authentic creamsicle taste.
- Orange gel food coloring: Gives the cookies a cheerful hue without thinning the dough like liquid coloring would.
- White chocolate chips: Sweet, creamy morsels that complement citrus beautifully.
- Powdered sugar: Creates the pretty crackled coating when baked.
Make It Your Way
One of my favorite things about this Creamsicle Cookies with White Chocolate Chips Recipe is how easy it is to tweak for your tastes or dietary needs. I’ve played around with a few variations to keep things interesting. You should too!
- Variation: Sometimes I swap half the white chocolate chips for chopped macadamia nuts for a little crunch, and it’s incredible.
- Dairy-free option: Use a dairy-free cream cheese and vegan white chocolate chips if you want to make these suitable for dairy sensitivities—just watch for texture changes.
- More citrus punch: Adding a teaspoon of fresh orange zest elevates the flavor and makes it even more fragrant.
Step-by-Step: How I Make Creamsicle Cookies with White Chocolate Chips Recipe
Step 1: Beat Butter and Cream Cheese Until Smooth
Start by softening your cream cheese and unsalted butter until they’re room temperature—this step is crucial to avoid lumps in your cookie dough. I usually let them sit out about an hour ahead of baking. Beat them together on medium-low with a handheld mixer for about a minute until the mixture is smooth and silky. It should look creamy with no visible lumps.
Step 2: Add Egg, Orange Extract, and Gel Coloring
Next, crack in the egg, pour in the orange extract, and drop in the gel orange coloring. Beat again for 1-2 minutes until everything is fully combined. This step is where your kitchen starts to smell like a dreamy creamsicle, so enjoy that moment!
Step 3: Incorporate Cake Mix and White Chocolate Chips
Slowly mix in the vanilla cake mix on low speed. The dough will get really thick here—don’t worry, that’s exactly right! Once it’s combined, fold in the white chocolate chips with a spatula or wooden spoon to avoid breaking them up.
Step 4: Chill the Dough Balls
Scoop the dough into about 36 balls using a 1½ tablespoon scoop, and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes—this chill time helps the cookies hold their shape and intensifies the flavors.
Step 5: Roll in Powdered Sugar and Bake
While your dough chills, preheat your oven to 350°F. When ready, roll each dough ball lightly in powdered sugar and space them evenly on another parchment-lined baking sheet. Bake for 10-12 minutes until cookies are set in the center but still soft. The powdered sugar creates a gorgeous crackled look as they bake.
Step 6: Cool and Enjoy
Let them cool on the baking sheet for about 5 minutes to set up before transferring to a wire rack to finish cooling. Then, grab one (or two!) and enjoy the perfect balance of citrus and creamy sweetness.
Top Tip
I’ve baked plenty of versions of creamsicle-inspired treats, but this Creamsicle Cookies with White Chocolate Chips Recipe really nails the texture and flavor when you pay close attention to these small details.
- Use Gel Food Coloring: I learned the hard way that liquid coloring can make dough too wet—gel ensures vivid color without messing up the texture.
- Don’t Skip the Chill: Refrigerating dough balls is key for cookies that bake up tidy and don’t spread too thin.
- Room Temp Cream Cheese: This is non-negotiable for smooth mixing; cold cream cheese leads to lumps and uneven texture.
- Powdered Sugar Coating: It’s optional, but this step gives a signature crackled look and adds a light sweetness—definitely worth it!
How to Serve Creamsicle Cookies with White Chocolate Chips Recipe
Garnishes
I like to keep it simple with these cookies—sometimes a light dusting of extra powdered sugar just before serving adds that whimsical snow-like effect. For special occasions, a tiny sprig of fresh mint or an edible flower on the plate brightens things up beautifully.
Side Dishes
These cookies are perfect with a cup of hot tea or a tall glass of cold milk. For brunch, I’ve paired them with fresh fruit salad and a citrusy yogurt dip—total crowd-pleasers!
Creative Ways to Present
When I’ve used these for parties, I arrange them on a bright orange or white platter and scatter some fresh orange slices and mint leaves around. They make a colorful, inviting display that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature—it keeps them perfectly soft for about 3 days. If you want to keep them longer, I’ve found the fridge extends freshness up to 5 or 6 days but sometimes they firm up a little, so I like to warm them slightly before eating.
Freezing
These freeze wonderfully! I freeze the unbaked dough balls on a tray first, then transfer them to a sealed container or bag. When ready, bake straight from frozen adding a couple extra minutes to the bake time. Perfect for planning ahead or unexpected guests.
Reheating
To revive cookies from the fridge or freezer, I warm them for about 10-15 seconds in the microwave. The white chocolate chips soften up nicely, bringing back that fresh-baked taste and melty texture.
Frequently Asked Questions:
The cream cheese is essential for the unique soft and moist texture of these cookies. If you omit it, the cookies will be denser and less creamy. I recommend sticking to the original for the best results.
Orange extract offers a concentrated and consistent flavor that won’t affect the dough’s texture. Fresh orange juice adds moisture, which could make the dough too wet and affect baking. For this recipe, orange extract really captures that classic creamsicle flavor best.
I don’t recommend using regular liquid food coloring because it can thin the dough, changing the texture and how the cookies bake. Gel food coloring is thicker and more vibrant, which keeps the dough consistency just right for these cookies.
Look for cookies that are set in the center but still soft to the touch—they will firm up as they cool. The powdered sugar coating will crackle and create a delicate crust. Baking 10-12 minutes at 350°F usually hits the sweet spot.
Final Thoughts
This Creamsicle Cookies with White Chocolate Chips Recipe has become one of my go-to’s when I want a cookie that’s both easy and surprisingly special. They bring a smile with every bite, and I love sharing them with friends who always ask for the recipe. Give them a try—you’ll be glad you did. Plus, they’re the perfect way to brighten up any dessert table or afternoon coffee break!
Print
Creamsicle Cookies with White Chocolate Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Creamsicle Cookies combine the nostalgic flavors of a creamsicle with a soft, tender cookie texture. Made with vanilla cake mix, cream cheese, and a hint of orange, these cookies are rolled in powdered sugar for a beautiful crackle finish that’s sure to delight. Perfect as a sweet treat or party dessert, they offer a delightful blend of creamy and citrus flavors with every bite.
Ingredients
Main Ingredients
- 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 teaspoon orange extract
- ½ teaspoon orange gel food coloring
- 11 ounce bag white chocolate chips (Ghirardelli recommended)
- ½ cup powdered sugar
Instructions
- Prepare baking sheets: Line 2 large baking sheets with parchment paper or silicone mats and set aside for later use.
- Cream butter and cream cheese: In a large mixing bowl, beat the cream cheese and unsalted butter on medium-low speed with a handheld mixer for 1 minute until smooth and lump-free.
- Add flavorings and egg: Mix in the egg, orange extract, and orange gel food coloring for 1-2 minutes until completely incorporated and the mixture is uniform in color.
- Add cake mix: Gradually mix in the vanilla cake mix at low speed for 1-2 minutes to form a thick batter.
- Fold in white chocolate chips: Using a wooden spoon or spatula, fold the white chocolate chips evenly into the batter.
- Form cookie dough balls: Scoop out 1½ tablespoon-sized portions of dough (about 1½ inches) to form 36 cookie balls and place them onto one of the prepared baking sheets.
- Chill dough: Refrigerate the cookie dough balls for 30 minutes to firm up before baking.
- Preheat oven and prepare coating: While chilling, preheat the oven to 350°F. Place powdered sugar in a small bowl for coating.
- Coat cookies in powdered sugar: After chilling, gently roll each cookie ball in powdered sugar to create a light, even coating.
- Bake cookies: Arrange 9-12 coated cookie balls on the second prepared baking sheet, leaving enough space between them. Bake in the preheated oven for 12 minutes until set in the center with a crackled appearance.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat baking process: Repeat the coating, baking, and cooling steps with the remaining dough balls until all cookies are baked and cooled.
Notes
- Use gel orange food coloring for vibrant color without altering the dough’s texture.
- Ensure the cream cheese is at room temperature to prevent lumps in the batter.
- Omitting the powdered sugar coating is possible, but it provides a lovely crackled finish 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 up to three months in an airtight container for long-term storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
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