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
Scale
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
