I love how these Creamsicle Orange Cookies combine bright orange flavor with a smooth vanilla sweetness in every bite. When I bake them, the soft and chewy texture paired with creamy white chocolate chips always reminds me of a classic creamsicle treat. This recipe is simple, quick, and perfect whenever I want a cheerful dessert without a lot of effort.
Why You’ll Love This Recipe
I keep making these cookies because they come together fast and never fail. I like using cake mix because it saves time and still delivers a great texture. The orange gelatin and fresh zest give the cookies a bold citrus flavor, while the white chocolate chips add just the right amount of sweetness. I also enjoy how versatile they are, since they work just as well for parties as they do for a casual snack at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
15.25 ounces white cake mix
3 ounces orange jello
2 tablespoons orange zest
8 tablespoons salted butter, softened
2 large eggs, room temperature
11 ounces white chocolate chips
Directions
I begin by preheating the oven to 350°F and lining two baking sheets with parchment paper or a silicone baking mat. In a large mixing bowl, I whisk together the white cake mix, orange gelatin powder, and orange zest until everything is evenly combined.
Next, I add the softened butter and eggs and mix just until the dough comes together, making sure to scrape down the sides and bottom of the bowl. I then fold in the white chocolate chips until they are evenly distributed throughout the dough.
I scoop the dough into portions, roll each one into a ball, and place them on the prepared baking sheets, leaving space between each cookie. I bake them until the edges are set but the centers are still soft, then let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 10 minutes, and baking time is about 10 to 13 minutes. From start to finish, I can have these cookies ready in under half an hour.
Variations
When I want to switch things up, I sometimes replace the white chocolate chips with milk, dark, or semi-sweet chocolate chips. I have also tried using lemon gelatin with lemon zest for a different citrus flavor. If I want an extra punch of orange, I use an orange cake mix instead of white.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to five days. If I want to keep them longer, I freeze the baked cookies in a freezer-safe container for up to three months and let them thaw at room temperature before serving.
FAQs
Can I Use Unsalted Butter Instead Of Salted Butter?
I can use unsalted butter and simply add a small pinch of salt to the dry ingredients to balance the flavor.
Do The Eggs And Butter Really Need To Be At Room Temperature?
I find that room-temperature eggs and butter mix more easily and create a smoother dough.
Can I Use A Different Cake Mix Flavor?
I sometimes use an orange cake mix when I want even more citrus flavor, and it works very well.
How Do I Know When The Cookies Are Done?
I take them out when the edges look set but the centers are still soft, since they continue to firm up as they cool.
Can I Freeze The Dough Ahead Of Time?
I can freeze the dough balls and bake them straight from the freezer, adding one or two extra minutes to the baking time.
Conclusion
I enjoy making these Creamsicle Orange Cookies because they are easy, cheerful, and full of nostalgic flavor. Every batch delivers that perfect mix of tangy orange and creamy sweetness, making them a recipe I return to again and again.
Soft, chewy Creamsicle Orange Cookies made with white cake mix, orange gelatin, fresh orange zest, and white chocolate chips. These cookies are quick to make and deliver a nostalgic citrus-vanilla flavor.
Total Time:25 minutes
Yield:24 cookies
Ingredients
15.25 ounces white cake mix
3 ounces orange jello
2 tablespoons orange zest
8 tablespoons salted butter, softened
2 large eggs, room temperature
11 ounces white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the white cake mix, orange gelatin, and orange zest until combined.
Add softened butter and eggs. Mix until a dough forms, scraping down the bowl as needed.
Fold in white chocolate chips evenly.
Scoop and roll dough into balls. Place on prepared baking sheets, spacing them apart.
Bake for 10–13 minutes, or until edges are set and centers are soft.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use unsalted butter with a pinch of salt if desired.
Room temperature ingredients help create smoother dough.
Try orange cake mix for extra citrus flavor.
Dough balls can be frozen and baked straight from the freezer with a slightly longer bake time.
