Name: Creamsicle Cookies with White Chocolate Chips Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 15.25 ounce box vanilla cake mix; 8 ounce block cream cheese, room temperature; ½ cup unsalted butter, room temperature; 1 large egg; 1 tsp orange extract; ½ tsp orange gel food coloring; 11 ounce bag white chocolate chips; ½ cup powdered sugar

There’s something incredibly joyful about biting into a soft, chewy cookie with bursts of citrusy orange and creamy white chocolate. That’s exactly what you get with this Creamsicle Cookies with White Chocolate Chips Recipe—a perfect treat that’s like sunshine in cookie form.

The image shows several round orange cookies with white powdered sugar cracked on top, lying flat on a white marbled surface. Each cookie has an uneven cracked texture with an orange base visible beneath the sugar coating. Scattered around the cookies are small white chocolate chips and bright orange slices, placed on the same white marbled background, adding a fresh contrast to the warm-toned cookies. 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 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 absolutely adore these cookies because they’re so easy to whip up and bring a fresh pop of flavor to your cookie jar. Plus, the white chocolate chips melt into the batter, giving each bite a luscious creaminess that's hard to beat.

Quick and fuss-free: Uses vanilla cake mix as the base, making it simple and foolproof for any skill level.
Bright, refreshing flavor: The orange extract and gel food coloring give an authentic creamsicle vibe that’s nostalgic and delightful.
Soft, chewy texture: Thanks to cream cheese and butter, these cookies stay perfectly moist and tender.
Beautiful crackle finish: Rolling the dough in powdered sugar gives a charming look that makes these cookies party-ready.

The image shows a close-up of a single orange cookie with a cracked surface covered in white powdered sugar, resting on a white marbled surface. The cookie has a dense, soft texture with visible white chocolate chips inside. Behind it, there is a white bowl full of smooth, creamy white chocolate chips. Some scattered white chocolate chips lie on the marbled surface around the cookie, and an out-of-focus second cookie sits in the background. The overall color palette is warm with orange, white, and soft cream tones. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic starts with the right ingredients that come together for that iconic creamsicle flavor and melt-in-your-mouth texture. The cake mix adds convenience, while cream cheese keeps these cookies tender and rich.

Flat lay of a block of cream cheese with smooth surface, a half cup of unsalted butter in a neat square piece, one whole large brown egg with clean shell, a small white ceramic bowl filled with bright orange gel food coloring, a small white bowl of orange extract liquid, a small white bowl of fine powdered sugar, a simple white ceramic bowl of shiny white chocolate chips, and a small white ceramic bowl of fine vanilla cake mix powder, all arranged symmetrically and proportionally, placed 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 cookie base—bet you didn’t expect that! It simplifies measuring flour, sugar, and leavening all in one.
Cream cheese: Gives these cookies a pleasant tang and extra softness, preventing them from drying out.
Unsalted butter: Adds richness and flavor while helping everything bind together nicely.
Large egg: Binds dough and assists with structure.
Orange extract: This is the real star for that unmistakable creamsicle taste—make sure to use quality extract!
Orange gel food coloring: Provides vibrant color without thinning out the dough, unlike liquid food coloring.
White chocolate chips: Melt into pockets of creamy sweetness, balancing out the citrus perfectly.
Powdered sugar: Coats the cookies to create a pretty crackled surface and adds a little extra 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

One of my favorite things about this Creamsicle Cookies with White Chocolate Chips Recipe is how easy it is to customize. Don’t hesitate to adjust the orange extract amount or swap out white chocolate chips for regular chocolate if you want a different twist.

Variation: I once tried adding a handful of chopped macadamia nuts for a touch of crunch, and it was a delicious upgrade.
Dairy-free: Substitute vegan cream cheese and dairy-free white chocolate chips to make these cookies friendly for dairy-sensitive friends.
Extra zing: Add a teaspoon of orange zest for a fresh citrus burst that brightens the whole cookie.

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

Step 1: Beat the Cream Cheese and Butter Until Smooth

Start by beating your cream cheese and unsalted butter in a large bowl with a handheld mixer on medium-low speed for about a minute. You want this mixture super smooth with no lumps—that’s the key to tender cookies. Make sure your cream cheese is fully softened before you start; it really makes a difference.

Step 2: Add the Egg, Orange Extract, and Food Coloring

Beat in one large egg, the orange extract, and half a teaspoon of orange gel food coloring. Keep mixing for another minute or two until everything is well combined and your dough looks beautifully orange and vibrant.

Step 3: Mix in the Vanilla Cake Mix

Gradually add your vanilla cake mix and mix on low speed for about 1-2 minutes. Your batter will be very thick—don’t worry, that’s just how it should be. This denser dough helps the cookies bake soft but hold their shape.

Step 4: Fold in the White Chocolate Chips

I prefer folding in the chips with a spatula or wooden spoon here rather than the mixer, so the chips don’t break up too much. Make sure they’re evenly distributed so every cookie gets a nice dose of creamy white chocolate.

Step 5: Chill, Roll, and Coat in Powdered Sugar

Use a cookie scoop to form 1½ tablespoon-sized dough balls and place them on a parchment-lined baking sheet. Chill them in the fridge for 30 minutes; this step makes them easier to handle and helps the cookies spread less while baking. When chilled, roll each ball in powdered sugar for that gorgeous crackled look.

Step 6: Bake and Cool

Preheat your oven to 350°F (175°C). Space 9-12 coated dough balls on another parchment-lined sheet to give them room to spread. Bake 10-12 minutes until set in the center with crackled tops. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Top Tip

In my experience, small changes make a big difference with this recipe. Here are a few tips that helped me get bakery-worthy results every time I bake these Creamsicle Cookies with White Chocolate Chips Recipe.

Use gel food coloring: Regular liquid coloring can make the dough runny, but gel keeps the right thick consistency and vibrant orange color.
Room temperature cream cheese: This is non-negotiable! Cold cream cheese can lead to lumps, so plan ahead and soften it fully.
Chill your dough: Letting the dough rest in the fridge makes scooping and rolling easier and creates cookies that don’t spread too much.
Don’t skip the powdered sugar coating: It creates that crackled, snow-kissed look that’s not just pretty but adds a subtle sweet finish.

How to Serve Creamsicle Cookies with White Chocolate Chips Recipe

Garnishes

I like to garnish these with a sprinkle of finely grated orange zest for an extra burst of citrus aroma. Sometimes, a light dusting of extra powdered sugar just before serving adds a lovely snowy touch.

Side Dishes

These cookies pair beautifully with a chilled glass of milk or a fragrant cup of Earl Grey tea. For brunch, I sometimes serve them alongside fresh fruit salad for a sweet, balanced spread.

Creative Ways to Present

For a party or holiday, arrange the cookies on a platter lined with mandarin orange slices and sprigs of fresh mint. I’ve also wrapped a few up in clear cello bags tied with orange ribbon to gift friends and family—it’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

These cookies keep well covered at room temperature for about 3 days. I usually store them in an airtight container with parchment layers between for up to 5-6 days in the fridge to maintain freshness.

Freezing

I often freeze these cookies after baking—just pop them in an airtight container or freeze bag for up to 3 months. When you want to enjoy them, just thaw at room temp for a couple hours; they taste just as fresh.

Reheating

If you want them warm, 10-15 seconds in the microwave does the trick to soften the texture without melting the white chocolate too much. It’s a cozy way to bring back that fresh-baked feel.

Frequently Asked Questions:

Can I use regular food coloring instead of gel?

Regular liquid food coloring will thin out the dough and may affect the texture of the cookies. I highly recommend using gel food coloring to maintain that thick batter and achieve vibrant color without changing consistency.

Can I make these cookies without cream cheese?

Cream cheese plays a vital role in keeping these cookies soft and tender. If you omit it, the cookies might turn out drier and less rich. For best results, stick with cream cheese or try a dairy-free substitute if needed.

How do I prevent these cookies from spreading too much?

Chilling the dough balls for at least 30 minutes before baking is key to preventing excessive spreading. This firms up the fat, so the cookies hold their shape and develop that nice crackled surface when coated with powdered sugar.

Can I substitute another type of chocolate chip?

Absolutely! While I love the creamy contrast white chocolate chips provide, you can swap in milk or semi-sweet chocolate chips if you prefer. Just expect a different flavor balance, but delicious nonetheless.

Final Thoughts

This Creamsicle Cookies with White Chocolate Chips Recipe has become one of my favorite go-to treats because it’s so simple yet does something special with just a few ingredients. When you bake and share these, you’re not only gifting sweetness but a little moment of sunshine and nostalgia. Give this recipe a try—I promise it’ll brighten your day and your cookie jar!