Name: Creamsicle Cookies with White Chocolate Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 15.25 ounce box vanilla cake mix (Betty Crocker Super Moist recommended); 8 ounce block 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 ounce bag white chocolate chips (Ghirardelli recommended); 1/2 cup powdered sugar

There's something undeniably delightful about the bright, tangy burst of orange paired with creamy sweetness in these Creamsicle Cookies with White Chocolate Recipe. Every bite brings back memories of summer days hugging that iconic orange and cream ice cream treat, but now in soft, chewy cookie form that you and your friends will adore.

The image shows several round orange cookies with a cracked white powdered sugar layer on top, giving a cracked texture with bright orange peeking through. The cookies are placed on a white marbled surface, scattered with small white chocolate chips. There are also bright orange slices and wedges placed around the cookies, adding fresh color contrast. The overall scene looks fresh and inviting, with the cookies having a soft, slightly rough texture. photo taken with an iphone --ar 2:3 --v 7

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 Recipe
Top Tip
How to Serve Creamsicle Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamsicle Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I still remember the first time I made these Creamsicle Cookies with White Chocolate Recipe — that perfect mix of zesty orange and rich white chocolate was addictive. They’re incredibly easy to whip up, and the creamy texture sets them apart from your regular cookie.

Easy to make: Uses a cake mix base, so no complicated measuring or fussing over flour ratios.
Unique flavor combo: The orange extract and white chocolate chips give a fun nod to everyone’s favorite creamsicle treat.
Beautiful presentation: The powdered sugar coating makes these cookies crackle and shine beautifully.
Perfect texture: Soft, moist inside with that slight crisp around the edges—just the way a cookie should be.

A cracked cookie sits in the front center of the image on a white marbled surface. The cookie is light orange with white powdered sugar dusted on top, creating a cracked pattern across the surface. Behind the cookie, there is a white bowl filled with small, pale yellow chips that look smooth and rounded. In the blurred background, another similar bowl with chips and an orange sliced in half are partially visible. A few of the pale yellow chips are scattered around the cookie on the marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role here, balancing flavor and texture effortlessly. Since this recipe depends on a cake mix base, it simplifies things without sacrificing that homemade touch, especially with additions like cream cheese and white chocolate.

Flat lay of a small mound of fine vanilla cake mix powder, a smooth block of cream cheese, a thick slice of unsalted butter, a single large clean brown egg, a small white ceramic bowl with bright orange gel food coloring, a small white ceramic bowl with clear orange extract liquid, a small pile of glossy white chocolate chips, and a small white ceramic bowl filled with powdered sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla cake mix: Acts as the main dry ingredient and gives a soft, fluffy cookie texture; I always choose a trusted brand like Betty Crocker.
Cream cheese: Brings moisture and that irresistible creamy tang, making the cookies softer and richer.
Unsalted butter: Adds buttery flavor and tenderness; make sure it’s at room temperature for smooth mixing.
Egg: Helps bind everything together while contributing to the tender crumb.
Orange extract: The star flavor here — pure and vibrant, it’s what gives the cookies their signature creamsicle taste.
Orange gel food coloring: Adds that fun orange hue without watering down the dough, unlike liquid food coloring.
White chocolate chips: Sweet pockets of creamy goodness that complement the citrus perfectly; I like Ghirardelli for their quality.
Powdered sugar: For rolling the dough, giving the cookies a pretty crackled finish and touch of sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe pretty classic, but I’ve definitely played around with flavor and texture depending on the season or company. Don’t hesitate to adapt it and really make these cookies yours!

Variation: Sometimes I swap the orange extract for lemon for a tangy twist, which gives the cookies a different citrus personality but just as delicious.
Dairy-free option: Use dairy-free cream cheese and vegan butter, and make sure your white chocolate chips are dairy-free to suit dietary needs.
Add-ins: Chopped macadamia nuts or dried cranberries add nice texture and a little surprise in each bite.

Step-by-Step: How I Make Creamsicle Cookies with White Chocolate Recipe

Step 1: Cream together butter and cream cheese until smooth

Start by getting your cream cheese and butter to room temperature — this step is key to avoid lumps. I beat them together on medium-low speed for about a minute with my handheld mixer until the blend is silky smooth. If you think the mixture is still lumpy, give it another 30 seconds — it really helps the texture of your cookies later.

Step 2: Add egg, orange extract, and orange gel food coloring

Next, crack in one egg, pour in the orange extract, and carefully add the orange gel food coloring. Keep mixing for another 1-2 minutes until fully blended. The color should be vibrant but not overwhelming — gel coloring is perfect for that punch without thinning your dough.

Step 3: Mix in the vanilla cake mix

Slowly add the cake mix while stirring on low speed so everything comes together evenly. The batter will get pretty thick here, which tells you it’s just right for shaping into cookies.

Step 4: Fold in white chocolate chips

I find it easiest to fold in the white chocolate chips with a wooden spoon or spatula at this point. It keeps the chips intact and gets them spread out perfectly throughout the dough.

Step 5: Scoop, chill, and coat cookies

Using a 1½ tablespoon cookie scoop, I portion out the dough into balls on a parchment-lined baking sheet. Then, pop the dough balls into the fridge for 30 minutes — chilling is a game-changer because it helps the cookies bake up with that lovely crackle and prevents spreading.

Step 6: Preheat oven and roll cookies in powdered sugar

While the dough chills, preheat your oven to 350°F. Once chilled, roll each dough ball gently in powdered sugar. This step creates the signature crackled top that I just can’t get enough of.

Step 7: Bake and cool

Arrange the coated dough balls on a fresh parchment-lined sheet, leaving room between them. Bake for 10-12 minutes until the centers are set, edges lightly golden, and the cracks appear. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. If you keep making batches, just repeat these steps — your kitchen will smell amazing!

Top Tip

Having made these cookies multiple times, here are a few insider tips that’ve made all the difference for me — and I’m sure they’ll help you nail the perfect batch too.

Use gel food coloring: Regular liquid coloring can make your dough too wet and sticky; gel keeps the vibrant orange color without messing the texture.
Room temperature ingredients: Especially the cream cheese and butter — this helps everything blend smoothly, avoiding lumps and giving a soft dough.
Don’t skip chilling: It’s tempting to bake right away, but chilling the dough makes the cookies hold their shape and develop that pretty crackled look after rolling in powdered sugar.
Watch your bake time closely: Start checking around 10 minutes. You want cookies set but still soft inside for that melt-in-your-mouth feel.

How to Serve Creamsicle Cookies with White Chocolate Recipe

Garnishes

I usually keep it simple here — a light dusting of extra powdered sugar just before serving adds a fresh, snowy look. For a festive touch, sometimes I sprinkle crushed freeze-dried orange pieces on top, giving a subtle texture and popping color.

Side Dishes

These cookies pair beautifully with a cool glass of milk or even an iced orange blossom tea to echo those citrus notes. For gatherings, I love setting them alongside a fruit platter with berries and sliced kiwi to brighten the spread.

Creative Ways to Present

For parties, I’ve served these stacked in cute mason jars tied with orange ribbon, or arranged on tiered cookie stands with fresh orange slices for color. They make cheerful gifts when wrapped in cellophane tied with twine and a sprig of rosemary for a little herbal contrast.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature — they stay soft and fresh for about 3 days. If I want to stretch that, I pop them in the fridge, where they keep nicely for up to 5-6 days, though I usually prefer room temperature for best flavor.

Freezing

These cookies freeze super well! I freeze them in a single layer on baking sheets, then transfer to airtight containers or freezer bags for up to three months. When you want cookies later, just thaw them at room temp—perfect for busy days or last-minute guests.

Reheating

If you want to enjoy a warm cookie, I pop one in the microwave for about 10 seconds or heat a few at 300°F in the oven for 3-5 minutes. This refreshes their soft texture and slightly melts the white chocolate chips for pure comfort.

Frequently Asked Questions:

Can I use homemade cake mix instead of store-bought?

Absolutely! Homemade cake mix will work fine, but be mindful to keep the texture light and fluffy for the best cookie consistency. Too dense a mix could make the cookies heavy.

What if I don't have orange gel food coloring?

You can still use regular orange food coloring, but add it sparingly. Because it’s liquid, it might make the dough a bit wetter, so you may need to chill the dough longer or reduce any added liquid in your mix.

Can these cookies be made gluten-free?

Yes! Use a gluten-free vanilla cake mix and make sure your other ingredients are certified gluten-free to keep the recipe safe for gluten-sensitive folks.

Why do the cookies crackle after baking?

The crackled effect happens thanks to rolling the chilled dough balls in powdered sugar before baking. As the cookie spreads and bakes, the sugar creates that delightful crackled top, making the cookies look as fun as they taste.

Final Thoughts

These Creamsicle Cookies with White Chocolate Recipe have become my go-to when I want something nostalgic yet effortless. They’re proof you don’t need tons of ingredients or complicated steps to create cookies that wow — soft, flavorful, and with a fun twist. I can’t recommend enough giving these a try; you’ll have happy smiles and requests for seconds before you know it!