Description
Delightfully soft and tangy Creamsicle Cookies featuring a blend of vanilla cake mix, cream cheese, and orange flavor, coated in powdered sugar for a beautiful crackle finish. These easy-to-make cookies are perfect for a bright, citrusy twist on a classic treat.
Ingredients
Scale
Main 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
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 the cream cheese and unsalted butter on medium-low speed with a handheld mixer for 1 minute until smooth and lump-free.
- Add egg, extract, and color: Add the egg, orange extract, and orange gel food coloring to the mixture and continue mixing for 1-2 minutes until fully combined.
- Add cake mix: Add the vanilla cake mix and mix on low speed for 1-2 minutes to form a very thick batter.
- Incorporate chocolate chips: Fold in the white chocolate chips using a wooden spoon or spatula until evenly distributed.
- Scoop dough balls: Using a 1½ tablespoon cookie scoop, scoop out 36 cookies onto one parchment-lined baking sheet, then refrigerate dough balls for 30 minutes to chill.
- Preheat oven and prepare sugar coating: While chilling, preheat oven to 350°F and place powdered sugar into a small bowl.
- Coat cookie dough balls: Roll chilled dough balls in powdered sugar to lightly coat them.
- Arrange for baking: Place 9-12 coated dough balls onto the second parchment-lined baking sheet, spacing appropriately.
- Bake: Bake cookies for 12 minutes until set in the center and showing a crackled surface from the powdered sugar.
- Cool the cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Repeat baking: Repeat rolling, baking, and cooling steps until all cookies are baked and cooled.
Notes
- Store cookies in a sealed 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.
- Use gel food coloring for vibrant orange color.
- Ensure cream cheese is room temperature to avoid lumps.
- Powdered sugar coating is optional but adds a lovely crackled finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
