Description
These Creamsicle Cookies are soft, creamy, and bursting with delicious orange and vanilla flavors inspired by the classic creamsicle treat. Made with a vanilla cake mix, cream cheese, and infused with orange extract and gel food coloring, these cookies have a luscious texture and a beautiful crackled powdered sugar coating that adds a delightful sweetness and visual appeal.
Ingredients
Scale
Main 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
Instructions
- Prepare Baking Sheets: Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside for later use.
- Beat Cream Cheese and Butter: In a large mixing bowl, use a handheld mixer on medium-low speed to beat the room temperature cream cheese and unsalted butter together for 1 minute until smooth and lump-free.
- Add Egg and Flavoring: Add the egg, orange extract, and orange gel food coloring to the butter mixture. Continue mixing for 1 to 2 minutes until all ingredients are fully incorporated and the batter is smooth.
- Mix in Cake Mix: Gradually add the vanilla cake mix to the bowl and mix on low speed for another 1 to 2 minutes. The batter will become very thick at this stage.
- Fold in White Chocolate Chips: Using a wooden spoon or spatula, stir the white chocolate chips evenly throughout the thick batter.
- Scoop Cookies and Chill: Using a 1½ tablespoon (1½ inch) cookie scoop, form 36 cookie dough balls and place them on one of the lined baking sheets. Refrigerate the cookie dough balls for 30 minutes to chill thoroughly.
- Preheat Oven and Prepare Sugar Coating: While chilling, preheat the oven to 350°F. Place the powdered sugar into a small bowl for coating.
- Coat and Arrange Cookies: After chilling, roll each cookie dough ball lightly in the powdered sugar to coat. Arrange 9 to 12 coated cookie balls on the second parchment-lined baking sheet, ensuring space between each cookie.
- Bake Cookies: Bake the cookies for 12 minutes. They should be set in the center and display a crackled surface from the powdered sugar coating.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Repeat Baking: Repeat the coating, arranging, baking, and cooling steps until all the cookie dough balls have been baked and cooled.
Notes
- Use gel orange food coloring for vibrant color without thinning the batter.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Powdered sugar coating is optional but adds a beautiful crackle finish and extra sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for 5 to 6 days.
- Freeze cookies in an airtight container for up to 3 months to preserve freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
