Soft, zesty, and delightfully nostalgic, these Creamsicle Cookies with White Chocolate Chips Recipe bring the classic creamsicle flavor in cookie form, with a luscious crackled finish that’s just irresistible. Let me walk you through how to make these sunny treats that everyone will love.
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’m really excited to share this Creamsicle Cookies with White Chocolate Chips Recipe because it’s one of those easy, joyful bakes that instantly transport you back to summer afternoons. The combination of creamy orange with melty white chocolate chips makes it feel both playful and sophisticated.
- Simple Ingredients: You only need a handful of pantry staples — cake mix, cream cheese, butter, and white chocolate chips — no complicated prep required.
- Unique Flavor Twist: The orange extract and gel coloring give that authentic creamsicle vibe without relying on artificial candy flavorings.
- Beautiful Presentation: Coating the dough balls in powdered sugar creates a gorgeous crackled look that’s perfect for impressing guests.
- Soft, Chewy Texture: Thanks to the cream cheese and cake mix combo, these cookies stay tender and moist longer than your average cookie.
Ingredients & Why They Work
Each ingredient in this Creamsicle Cookies with White Chocolate Chips Recipe plays an important role in texture and flavor. Choosing the right brands and getting a few key details right can really elevate the final result.
- Vanilla Cake Mix: Using a boxed vanilla cake mix is the shortcut that provides a soft crumb, making these cookies tender without needing to mix in flour separately.
- Cream Cheese: Brings moisture and a slight tang that balances the sweetness, plus it keeps these cookies soft and luscious.
- Unsalted Butter: Adds richness and helps the texture become chewy while letting you control the salt level.
- Large Egg: Acts as the binder so the cookies hold together perfectly without being cakey.
- Orange Extract: This is the star flavor – be sure to use quality extract for that authentic creamsicle taste.
- Orange Gel Food Coloring: Gel works best for vibrant color without thinning your dough; regular liquid food coloring can mess with texture.
- White Chocolate Chips: The creamy sweetness pairs beautifully with orange and melts just right within the cookie.
- Powdered Sugar: Used for rolling the cookie dough before baking, it creates the signature crackled cookies that look as good as they taste.
Make It Your Way
One of the best parts about this Creamsicle Cookies with White Chocolate Chips Recipe is how easy it is to tweak. I like to add a little twist to suit my mood — you can too!
- Variation: Sometimes I substitute half the white chocolate chips for mini orange-flavored candies to make the orange flavor pop even more, and it’s a hit every time.
- Dairy-Free Adjustment: For friends who can’t do dairy, swapping in vegan butter and dairy-free cream cheese works well, though the texture is slightly different.
- Color Intensity: Don’t be shy with that orange gel food coloring — I bump mine up just a little so the cookies look vibrant and fun, great for parties or summer gatherings.
Step-by-Step: How I Make Creamsicle Cookies with White Chocolate Chips Recipe
Step 1: Cream the Cream Cheese and Butter
Start by beating your room temperature cream cheese and unsalted butter on medium-low speed for about a minute until smooth. I usually stop and scrape the bowl a couple of times to make sure everything's lump-free. This smooth base is key to the cookie's rich texture.
Step 2: Add Egg, Orange Extract & Gel Coloring
Next, crack in the egg, add the orange extract, and the orange gel food coloring. Don’t rush this—mix for 1-2 minutes so the colors fully blend and your dough has that gorgeous orange glow throughout.
Step 3: Incorporate Cake Mix & White Chocolate Chips
With the mixer on low, slowly add in your vanilla cake mix. The dough will thicken up nicely here, so be patient. When all combined, gently fold in your white chocolate chips by hand—this keeps them from breaking and spreads them evenly.
Step 4: Chill Dough and Coat with Powdered Sugar
I scoop the dough into 1½ tablespoon portions and roll each into a ball before placing them in the fridge for 30 minutes. Chilling helps the cookies bake up perfectly. When ready, roll each dough ball in powdered sugar — this is the secret to that stunning crackled look.
Step 5: Bake and Cool
Bake at 350°F for 10-12 minutes until the cookies have a crackled surface and are set in the middle. Let them cool for about 5 minutes on the pan; this little rest ensures they won’t break as you transfer them to a wire rack to finish cooling.
Top Tip
Having tested this recipe several times, I've learned a few tricks that make these Creamsicle Cookies with White Chocolate Chips Recipe shine every time.
- Room Temperature is Key: Make sure your cream cheese and butter are fully softened so the dough mixes evenly without lumps.
- Don’t Skip Chilling: It might seem like an extra step, but chilling the dough makes the cookies bake prettier with better texture and less spreading.
- Gel Food Coloring Over Liquid: The gel ensures a vibrant color without affecting your cookie dough's consistency.
- Watch Your Oven: Cookies can go from perfect to overdone quickly — the cracks and set centers are your clues to pull them out.
How to Serve Creamsicle Cookies with White Chocolate Chips Recipe
Garnishes
I love serving these cookies as they are — that powdered sugar crackle is a complete crowd-pleaser! Sometimes, I’ll zest a little orange peel over the plate for a fresh, zesty pop that complements the creamsicle flavor beautifully.
Side Dishes
These cookies pair wonderfully with a light citrusy tea or a simple glass of cold milk. For a party, I recommend a platter of fresh berries alongside to brighten the palate.
Creative Ways to Present
For summer gatherings, I arrange these on a tiered stand with little orange flags made from toothpicks and colored paper. Another favorite: stack them with sheets of wax paper between, tied with a raffia ribbon for gift-giving — everyone loves receiving them!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long! If you want to keep them a bit longer, refrigeration extends their life to nearly a week without drying out.
Freezing
These cookies freeze beautifully — I pop cooled cookies in a sealed container with parchment paper between layers and store them for up to three months. Thaw at room temperature to enjoy them as if freshly baked.
Reheating
If you want that fresh-baked warmth, I usually reheat just a couple at a time in a 300°F oven for 3-4 minutes. This refreshes their softness and revives that melty white chocolate bliss perfectly.
Frequently Asked Questions:
I recommend using gel food coloring because it provides vibrant color without thinning out your dough. Regular liquid coloring can make the dough runny and affect baking results.
Thanks to the cream cheese and cake mix base, these cookies stay soft and moist for several days when stored in an airtight container. If you want to keep them longer, refrigeration helps prevent drying out.
Yes! After forming the dough balls, you can freeze them in a single layer on a baking sheet, then transfer to an airtight container or bag. When ready, roll in powdered sugar and bake as usual—just add a few extra minutes to bake time.
Chill your dough balls for 30 minutes, then roll them thoroughly in powdered sugar just before baking. The chill helps the cookies hold shape and creates that classic crackle effect with the powdered sugar as they bake.
Final Thoughts
This Creamsicle Cookies with White Chocolate Chips Recipe holds a special place in my recipe rotation because it merges childhood summer memories with the joy of freshly baked cookies. I hope you enjoy making them as much as I do—these cookies are sure to brighten any day and bring smiles to whoever you share them with.
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
Delight in these soft and creamy Creamsicle Cookies, bursting with orange flavor and coated in a delicate powdered sugar crackle. Made with vanilla cake mix, cream cheese, and a hint of orange extract, these cookies combine tangy and sweet for a nostalgic treat perfect for any occasion.
Ingredients
Cookie Dough
- 1 box (15.25 ounces) vanilla cake mix (Betty Crocker Super Moist recommended)
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon orange extract
- ½ teaspoon orange gel food coloring
- 11 ounces 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 and lump-free.
- Add Wet Ingredients: Incorporate the egg, orange extract, and orange gel food coloring into the mixture, beating for 1-2 minutes until fully combined.
- Add Cake Mix: Slowly mix in the vanilla cake mix at low speed for 1-2 minutes until forming a thick batter.
- Fold White Chocolate Chips: Stir in the white chocolate chips evenly using a wooden spoon or spatula.
- Scoop Dough: Using a 1½ tablespoon cookie scoop, place 36 dough balls (about 1½ inches each) onto one prepared baking sheet and refrigerate for 30 minutes to chill.
- Preheat Oven and Prepare Coating: While chilling, preheat oven to 350°F and place powdered sugar in a small bowl.
- Coat Cookies: Roll each chilled dough ball in the powdered sugar to coat and arrange 9-12 per baking sheet evenly spaced.
- Bake: Bake in the preheated oven for 12 minutes until cookies are set in the center and surface develops a crackled powdered sugar finish.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat Baking: Continue rolling, coating, baking, and cooling remaining dough balls until all cookies are baked.
Notes
- Use gel orange food coloring for vibrant color without thinning the dough.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Powdered sugar coating adds a decorative crackle finish but can be omitted if preferred.
- 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 long-term storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
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