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
Scale
Cookie Dough
- 1 box (15.25 ounces) vanilla cake mix (Betty Crocker Super Moist recommended)
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon orange extract
- 1/2 teaspoon orange gel food coloring
- 11 ounces white chocolate chips (Ghirardelli recommended)
Coating
- 1/2 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
