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+ servings

Creamsicle Cookies

close up shot of Creamsicle Cookies stacked on top of each other
Everyone loves that orange creamsicle flavor and these orange creamsicle cookies will transport you to a hot summer day when the ice cream man came calling.
Prep Time 5 mins
Cook Time 10 mins
Chill Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 144 kcal


  • 15.25 ounces vanilla cake mix, I used Betty Crocker Super Moist brand
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon orange extract
  • ½ teaspoon orange gel food coloring
  • 11 ounces white chocolate chips, I used Ghirardelli brand
  • ½ cup powdered sugar


  • Line 2 large baking sheets with parchment paper or a silicone mat. Set aside
  • In a large mixing bowl, beat on medium-low speed with a handheld mixer the cream cheese and unsalted butter for 1 minute or until smooth with no lumps.
  • Add the egg, orange extract, and orange gel food coloring and continue to mix for an additional 1 to 2 minutes or until completely incorporated.
  • Add the vanilla cake mix and mix at low speed for a final 1 to 2 minutes. You will have a very thick batter.
  • Mix the white chocolate chips into the batter until evenly distributed. This may be easier to do with a wooden spoon or spatula.
  • Using a 1½ tablespoon (1½ inch) cookie scoop, scoop out all 36 cookies and place them onto one of the parchment-lined baking sheets. Place the dough balls into the refrigerator for 30 minutes to chill.
  • While your cookie dough balls are chilling, preheat the oven to 350°F. Place the powdered sugar into a small bowl. Once your cookies have chilled, roll them in the powdered sugar to lightly coat them.
  • Place 9 to 12 powdered sugar-coated cookie balls onto the second parchment-lined baking sheet.
  • Bake for 10 to 12 minutes. The cookies should be set in the center and have a beautiful crackle look from the powdered sugar coating.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to cool completely on a cooling rack.
  • Repeat steps 8 to 10 until all the cookies have baked and cooled.


Note: For the orange coloring, make sure you are using gel rather than regular food coloring.
Note: Make sure your cream cheese is at room temperature so that you don't end up with any lumps in your butter mixture.
Note: You can omit the powdered sugar step if you prefer, but I love the beautiful crackle finish it gives to these cookies.


Calories: 144kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 114mgPotassium: 44mgFiber: 1gSugar: 12gVitamin A: 173IUVitamin C: 1mgCalcium: 51mgIron: 1mg