I love how these soft and chewy creamsicle orange cookies bring together bright citrus flavor and creamy sweetness in every bite. The combination of orange gelatin, fresh zest, and white chocolate chips reminds me of a classic creamsicle, but in an easy, bakery-style cookie form that feels nostalgic and comforting.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is incredibly simple and reliable. I only need a few ingredients, most of them pantry staples, and the cookies always come out soft, chewy, and full of orange flavor. I also like that the dough comes together quickly, making it perfect when I want a homemade treat without much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box white cake mix, about 15.25 oz
1 box orange gelatin powder, 3 oz
2 tablespoons freshly grated orange zest
½ cup salted butter, softened
2 large eggs, at room temperature
1 bag white chocolate chips, about 11 oz
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I mix the white cake mix and orange gelatin powder until they are evenly combined. I then add the orange zest, softened butter, and eggs, stirring until a thick and smooth dough forms. Finally, I fold in the white chocolate chips until they are evenly distributed.
I scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each cookie. I bake the cookies for about 9 to 11 minutes, just until the edges are set and the centers still look soft. After removing them from the oven, I let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 10 minutes, and baking takes another 10 minutes per batch. From start to finish, I can have these cookies ready in about 25 minutes.
Variations
I sometimes swap the white chocolate chips for vanilla chips or orange-flavored chips for an extra citrus boost. When I want a stronger orange flavor, I add a few drops of orange extract to the dough. For a festive look, I occasionally roll the dough balls in powdered sugar before baking.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I freeze them for up to 2 months. When reheating, I warm a cookie in the microwave for about 10 seconds to bring back that soft, chewy texture.
FAQs
Can I use unsalted butter instead of salted butter?
I can use unsalted butter if that is what I have on hand, but I like to add a small pinch of salt to balance the sweetness.
Do I need fresh orange zest?
I strongly prefer fresh orange zest because it gives the cookies a brighter and more natural citrus flavor than bottled alternatives.
Can I make the dough ahead of time?
I often make the dough ahead and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before baking.
Why are my cookies spreading too much?
When this happens, I usually find that the butter was too soft. Chilling the dough for 20 to 30 minutes helps control spreading.
Can I freeze the cookie dough?
I like freezing the dough balls before baking. I freeze them solid, store them in a freezer bag, and bake directly from frozen with an extra minute or two added to the baking time.
Conclusion
I enjoy making these soft and chewy creamsicle orange cookies whenever I want a quick dessert that feels special. The bright orange flavor paired with creamy white chocolate makes them a standout treat that I never get tired of baking or sharing.
These Soft and Chewy Creamsicle Orange Cookies are bursting with citrus flavor and creamy white chocolate chips, bringing all the nostalgic goodness of a creamsicle in cookie form. Made with cake mix and orange gelatin, they’re quick, easy, and always a crowd-pleaser.
Total Time:25 minutes
Yield:24 cookies
Ingredients
1 box (15.25 oz) white cake mix
1 box (3 oz) orange gelatin powder
2 tablespoons freshly grated orange zest
1/2 cup salted butter, softened
2 large eggs, at room temperature
1 bag (11 oz) white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the cake mix and orange gelatin powder.
Add orange zest, softened butter, and eggs. Stir until a thick dough forms.
Fold in the white chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, until edges are set but centers are still soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for 20–30 minutes if it feels too soft to prevent spreading.
Use orange extract for an extra citrus boost, if desired.
Try rolling dough in powdered sugar before baking for a festive look.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
