Orange Creamsicle Cookies from Cake Mix

These orange Creamsicle cookies from cake mix are the easiest summer dessert! They're soft, chewy cookies that taste just like your favorite frozen treat.

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Course: Desserts

Cuisine: American

Keyword: orange creamsicle cookies from cake mix

Prep Time: 10

Cook Time: 10

Additional Time: 10

Total Time: 30

Servings:

Calories: 44kcal

Author: Louisa

Equipment

Ingredients

1 15.25 oz-box white cake mix
1 3 oz-box orange Jell-O
2 tbsp orange zest
2 large eggs, room temperature
8 tbsp salted butter, softened
1 11-oz bag white chocolate chips

Instructions

Preheat your oven to 350°F.
Line your baking sheets with parchment paper.
In a large mixing bowl, combine the cake mix, Jell-O powder, and orange zest.
Add the eggs and butter, then beat with a hand mixer on medium speed for 1 to 2 minutes, just until everything comes together. Scrape down the sides as needed.
Fold in the white chocolate chips.
Scoop the dough into balls using a #30 or 1 1/2-tablespoon cookie scoop, then place them about 2 inches apart on the prepared baking sheets.
Bake for 9 to 10 minutes, or until the edges are set. If the tops still look a bit wet, bake for another 1 to 2 minutes.
Let the cookies rest on their cookie sheets for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

A key tip when making orange Creamsicle cookies from cake mix is to use softened, not melted, butter. Otherwise, your cookies may fall flat because the batter will be too soft.
If you want to learn how to make Creamsicle cookies like a pro, remember not to overmix the batter. Overmixing leads to overly dense cookies!
This recipe for orange Creamsicle cookies is foolproof, but be careful not to overbake them. It's okay if the Creamsicle orange cookies are still soft when you take them out of the oven; they'll continue to set as they cool. It's also important to use a cookie scoop for uniform cookies that bake evenly.
This orange Creamsicle cookie recipe is perfect for making ahead! You can store the cookies in an airtight container at room temperature for 5 days. Alternatively, flash-freeze the cookie dough balls for baking later. Just add a few extra minutes to the baking time.

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