Creamsicle Cookies
Creamsicle Cookies are a quick and easy way to enjoy a popsicle in cookie form. This shortcut recipe bakes the best soft and chewy warm weather treats.
Servings: 36 cookies
Calories: 129kcal
Ingredients
- 15.25 ounce box vanilla cake mix (I used Betty Crocker Super Moist brand)
- 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 (I used Ghirardelli brand)
- ½ cup powdered sugar
Instructions
- 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 1-2 minutes or until completely incorporated.
- Add the vanilla cake mix and mix at low speed for a final 1-2 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 9-12 powdered sugar-coated cookie balls onto the second parchment-lined baking sheet.
- Bake for 10-12 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 8-10 until all the cookies have baked and cooled.
Notes
Storage:
- To Store: These cookies can be stored in a sealed container at room temperature for up to 3 days on the counter or 5-6 days in the refrigerator.
- To Freeze: This orange creamsicle cookie recipe can be stored in the freezer for up to three months in an airtight container.
- For the orange coloring, make sure you are using gel rather than regular food coloring.
- Make sure your cream cheese is at room temperature so that you don't end up with any lumps in your butter mixture.
- You can omit the powdered sugar step if you prefer, but I love the beautiful crackle finish it gives to these cookies.
Nutrition
Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg