Creamsicle Orange Cookies are soft, chewy, and bursting with citrusy flavor that reminds me of the classic orange creamsicle popsicle. These cookies mix the bright tang of orange with the sweet creaminess of white chocolate chips for a nostalgic, melt-in-my-mouth dessert that’s as fun to make as it is to eat.
Why I Love This Recipe
I love how these cookies come together so quickly with just a few ingredients and a cake mix shortcut. The vibrant orange flavor, thanks to gelatin and fresh zest, brings a sunny brightness, while the white chocolate chips give them a smooth vanilla finish. Every bite takes me back to those creamy orange pops I enjoyed as a kid.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box white cake mix (15.25 ounces)
- 1 box orange gelatin (3 ounces)
- 2 tablespoons orange zest
- 8 tablespoons salted butter, softened
- 2 large eggs, room temperature
- 1 bag white chocolate chips (11 ounces)
Directions
- I preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, I whisk together the cake mix, orange gelatin, and zest until well combined.
- I add the softened butter and eggs, then beat the mixture with a hand mixer until everything is just incorporated.
- I gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop, I shape the dough into 1½ tablespoon-sized balls and place them 2 inches apart on the baking sheets.
- I bake the cookies for 10 to 13 minutes, just until the edges are set. After removing them from the oven, I let them cool on the pan for 10 minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10–13 minutes
- Total Time: Approximately 23 minutes
Variations
- I like to switch things up by using lemon or lime zest and gelatin for a citrus twist.
- Sometimes I add chopped macadamia nuts or pecans for extra crunch.
- A drizzle of melted white chocolate over the cooled cookies adds a fancy finish.
- If I’m going gluten-free, I use a gluten-free cake mix.
- For a richer flavor, I swap in dark chocolate or milk chocolate chips.
Storage/Reheating
- I store these cookies in an airtight container at room temperature for up to 5 days.
- To freeze, I place the cookies in a single layer on a tray, freeze them until solid, then transfer to a sealed container or freezer bag for up to 3 months.
- When I want to enjoy them warm, I pop one in the microwave for 10–15 seconds.
FAQs
Can I use unsalted butter instead of salted?
Yes, I can use unsalted butter and just add a pinch of salt to balance the flavors.
Do I have to use white chocolate chips?
No, I can swap in any type of chocolate chips—milk, dark, or even butterscotch, depending on what flavor I’m going for.
Can I make the dough ahead of time?
Definitely. I can make the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping.
How do I know when the cookies are done?
I take them out when the edges are set and the centers look slightly underbaked—they’ll firm up as they cool.
Can I add food coloring?
Yes, adding a couple of drops of orange food coloring gives the cookies a brighter, more vibrant orange look.
Conclusion
Creamsicle Orange Cookies are a quick, simple treat that packs a big punch of flavor. They’re ideal for summer parties, bake sales, or just to satisfy my sweet tooth. With their soft centers, citrus aroma, and creamy finish, they’re a dessert I keep coming back to again and again.
Print
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Creamsicle Orange Cookies are soft, chewy, and bursting with bright orange flavor paired with sweet vanilla. Inspired by the classic creamsicle popsicle, they’re the perfect citrus dessert for summer parties, holidays, or anytime you crave a fruity cookie twist.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 2 tablespoons fresh orange juice
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in egg, vanilla extract, orange zest, and orange juice until combined.
- Combine: Gradually add the dry ingredients to the wet, mixing until just incorporated. Fold in white chocolate chips.
- Scoop dough: Drop spoonfuls of dough (about 1.5 tbsp) onto prepared baking sheets, spaced 2 inches apart.
- Bake: Bake 10–12 minutes, or until edges are lightly golden. Centers may look slightly soft — they’ll firm as they cool.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to wire racks.
Notes
- For extra orange flavor, add 1/2 teaspoon orange extract.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Dough can be chilled before baking to prevent spreading.
