Orange Creamsicle Cookies

You’ll love the nostalgic taste of Orange Creamsicle Cookies! Made with cake mix, Jello, fresh orange zest, and white chocolate chips, these easy-to-make cookies capture the classic orange and vanilla flavor of a creamsicle. A refreshing summer treat!

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

15.25 oz (432 g) box white cake mix, (double check for the correct size)
3 oz (85 g) small box orange gelatin, (Jello)
1 Tbsp orange zest, (2 oranges)
½ cup (113 g) salted butter, (1 stick) softened
2 large eggs, room temperature
1 ¼ cups (213 g) white chocolate chips, divided (a little over half of an 11oz bag)

Instructions

Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the white cake mix, orange gelatin powder, and orange zest.
Add the butter and eggs. Use an electric mixer to mix the ingredients until combined. Fold in 1 cup (170g) of the white chocolate chips.
Use a #30 scoop to drop spoonfuls of dough onto the prepared baking sheets several inches apart. Top with extra white baking chips, if desired.
Bake at 350˚F for 10-12 minutes until the edges are set and the top looks matte (not wet or shiny). Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

TO STORE: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
TO FREEZE: Freeze cookies in an airtight freezer-safe container or freezer bag in single layers divided by parchment paper, for up to 1-2 months. Thaw at room temperature.

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