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These bright and creamy Orange Creamsicle Cookies are the perfect sweet snack with a bright tart orange flavor thanks to orange gelatin powder and fresh orange zest. Studded with white chocolate chips for that creamsicle goodness.
For a no bake pie version of classic orange creamsicle flavors be sure and make this Orange Creamsicle Pie. It is so bright & cool and fluffy.
Orange Creamsicle Cookies Recipe
There are so many fun and creative twists to classic cookies when you use a cake mix, gelatin powder, or pudding mixes.
These orange creamsicle cookies start with a white cake mix, and then use orange gelatin powder for that bright orange color and orange flavor, and they have some added fresh orange zest for added fresh orange taste.
The white chocolate chips are the creamsicle part of these cookies with their sweet and creamy flavor & texture. One 6 ingredients to make these fun cookies!
- White Cake Mix – Do not prepare this according to the box instructions. Just dump the dry cake mix into the mixing bowl.
- Orange Gelatin Powder
- Fresh Orange Zest – 1 orange is all you’ll need for the zest.
- Large Eggs
- White Chocolate Chips
How To Make Orange Creamsicle Cookies with a Cake Mix + Orange Jello
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or a baking mat.
- Add the white cake mix, orange gelatin powder, and orange zest to a large mixing bowl. Whisk together to combine.
- Using a hand mixer on low speed, add in the eggs and softened butter, and beat for about 2 minutes (increase speed as needed) until a soft dough forms. Scrape the sides and bottom of the mixing bowl as needed to ensure that everything is getting combined.
- Add in the white chocolate chips an stir with a wooden spoon or silicone spatula.
- Use a medium cookie scoop (1.5 tablespoons) to scoop out the cookie dough and roll it into a ball. Place 12 cookie dough balls per cookie sheet.
- Bake for 9-13 minutes or until the outside of the cookie is dry and the edges are set. If the tops of the cookies look wet, like raw dough, then they need a couple additional minutes in the oven.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 10-15 minutes. Move them to a cooling rack to cool completely.
FAQ’s + Expert Tips
- Avoid Overbaking : The cookies will finish setting and cooking slightly as they cool on the warm cookie sheet. Keep that in mind when you take them out of the oven. The cookies should not look wet (like raw dough) but they should still look soft and just barely cooked. As long as the edges of the cookies are set and look thoroughly cooked through, they’re probably good to come out.
- Dough Balls : Rolling the dough into balls is necessary because it will prevent the cookie from spreading too much and it gives them that perfectly round cookie shape. I use a medium cookie scoop to make it really easy.
- Butter : To avoid cookies that spread out while baking, make sure the butter is softened but not melted at all. I recommend leaving the butter out at room temperature for 1-2 hours before needing it. Salted or unsalted butter can both be used, it just depends on what you have in your kitchen, dietary needs, or preference. I use salted butter.
For those perfectly round shaped cookies, use a biscuit cutter and put it around the ‘warm from the oven’ cookie (so the cookie is in the center of the biscuit cutter). Gently swirl it around to shape the cookie into the perfect round shape.
Orange Creamsicle Cookies
- 1 box (15.25 oz) white cake mix
- 1 box (3 oz) orange gelatin powder
- 1 tablespoon fresh orange zest
- 2 large eggs
- 1/2 cup (1 stick) butter softened
- 1 bag (11 oz) white chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets/baking sheets with parchment paper, baking mat, or spray with cooking spray.
- In a large mixing bowl, whisk together the white cake mix, orange gelatin powder, and orange zest until combined.1 box (15.25 oz) white cake mix, 1 box (3 oz) orange gelatin powder, 1 tablespoon fresh orange zest
- Add in the eggs and softened butter. Use an electric hand mixer, on low speed & increase speed as needed, and beat for about 2 minutes until a soft dough forms. * Scrape the sides and bottom of the mixing bowl to ensure that everything is getting mixed in.2 large eggs, 1/2 cup (1 stick) butter
- Stir in the white chocolate chips until combined.1 bag (11 oz) white chocolate chips
- Use a medium cookie scoop, 1½ tablespoons of dough, to scoop the dough out and roll it into a ball. Place 12 cookie dough balls per cookie sheet.
- Bake for 9-13 minutes. * The edges of the cookie should be set and the middle should be cooked but lighter in color still. If the top has raw batter (or looks wet) the cookies probably need a couple more minutes.
- Remove the cookie from the oven and let the cookies cool on the pan for about 10-15 minutes. Remove them to a cooling rack to cool completely.