Imagine this: It’s a warm afternoon, and you’re sitting outside on a porch swing, the sun kissing your skin, and the air smells like orange blossoms. You take a bite of a freshly baked cookie, and it’s like the perfect blend of creamy, citrusy heaven. That’s the magic of Orange Creamsicle Cookies, a bite that takes you straight to that carefree, happy place we all need more of.
Now, if you’ve ever fallen in love with orange cookies or those iconic ice cream bars, this creamsicle cookie recipe is going to blow your mind.
No complicated steps here, just a cake mix cookie recipe that does all the work for you. The zesty orange zest and sweet white chocolate chips create the perfect combo that’s both bright and indulgent.
And the best part? You don’t have to spend hours in the kitchen to make these, just a few simple ingredients, and you’ll have cookies that taste like summer in every bite.
The Ingredients You’ll Need
- White cake mix – The easiest way to get soft, fluffy cookies without starting from scratch.
- Orange gelatin powder – Adds that bright orange flavor and a fun pop of color.
- Orange zest – Brings a fresh citrus kick that makes everything taste real and vibrant.
- Eggs – Help hold it all together and give your cookies a nice chewy texture.
- Salted butter – Adds richness and just a hint of salty balance to the sweetness.
- White chocolate chips – Sweet, creamy bites that melt into little pools of joy.
So simple right?

How to Make Orange Creamsicle Cookies
Step 1: Get your oven ready
Set your oven to 350°F, and while it’s preheating, go ahead and line a couple of baking trays with parchment paper. I always do this first so I don’t forget once things get sticky later (yes, I’ve been there).
Step 2: Dry mix party
Use a large bowl to toss in the white cake mix, orange gelatin powder, and orange zest. Give it a nice whisk. You’ll start to smell that dreamy citrus kick, that’s your sign that good things are coming.
Step 3: Time to bring it all together
Add in your eggs and softened salted butter. I use a hand mixer at this stage. Mix until it turns into a soft, slightly sticky dough. (Don’t worry if it looks thick, that’s exactly what we want.)
Step 4: Add the creamy bits
Stir in those white chocolate chips. I like to pretend I’m adding little bursts of joy, because let’s be real, that’s exactly what they are.
Step 5: Scoop, roll, repeat
Grab about a tablespoon and a half of dough, form it into a soft, smooth ball, and set it on the tray. I don’t overthink the spacing, but I aim for an inch or two apart so they’ve got room to do their thing.
Step 6: Bake until just right
Transfer them to the oven and let them bake for 10 to 13 minutes. You’re not looking for golden brown, just a set edge and a soft, dry top. Since they’ll keep baking while cooling, avoid leaving them in too long.
Step 7: Cool down (if you can wait)
Allow them to rest on the baking sheet for a few minutes. They’re fragile when hot, but oh-so-perfect once they set. Honestly, I always sneak one while they’re still warm, it’s impossible not to.

3 Mistakes to Avoid When Making Orange Creamsicle Cookies
Using cold butter
Cold butter = chunky dough and uneven texture. Let your butter reach a smooth, spreadable consistency before you begin. If you forgot to take it out (we’ve all done it), pop it in the microwave for 10 seconds, but don’t melt it!
Overmixing the dough
After adding the eggs and butter, mix only until everything is just incorporated. Overmixing can make your cookies dense or tough, and we’re going for soft and chewy here, not workout fuel.
Overbaking “just to be safe”
These cookies don’t need to look golden to be done! If the rims have set and the surface has lost its sheen, they’re ready. They’ll finish setting up as they cool, trust the process (and your oven timer).
How to Store Orange Creamsicle Cookies
Room Temp? Totally fine.
Pop them in an airtight container and leave them on the counter for up to 4 days. Just keep them away from heat or sunlight, they’re softies at heart.
Want to freeze the dough? Go for it.
Scoop the dough into rounded balls and place them on a tray to freeze. Once firm, transfer to a freezer bag, they’ll keep for up to 2 months. Transfer them to the oven frozen, and increase the bake time by a minute or two.
Already baked and need a break? Freeze the cookies!
Allow the cookies to cool completely before storing them in a freezer-safe container, separating each layer with parchment paper to avoid sticking. Reheat in the microwave for that just-baked softness.
Don’t refrigerate them.
Storing these cookies in the fridge tends to make them dry out faster. Room temp or freezer is the way to go.
FAQs
Can I use a different cake mix for these cookies?
Yes, you can! While the white cake mix gives these orange creamsicle cookies their light and fluffy texture, you can experiment with other flavors like vanilla or yellow cake mix.
Can I make these cookies without the white chocolate chips?
Absolutely! While the white chocolate chips add a nice creamy sweetness, you can easily swap them out for other mix-ins like regular chocolate chips, chopped nuts, or even dried fruit. It’s all about personalizing the cookie to your tastes!
Can I make these cookies gluten-free?
If you want to go gluten-free, simply swap the regular cake mix for a gluten-free variety. You’ll still get that soft, chewy texture, but without the gluten. Just be sure the rest of your ingredients (like the white chocolate chips) are also gluten-free if you have any dietary restrictions.
Easy, Delicious Orange Creamsicle Cookies
Ingredients
- ½ cup salted butter softened
- 2 large eggs
- 1½ tablespoons orange zest
- 1 15.25 oz box white cake mix
- 1 3 oz box orange gelatin powder
- 1½ cups white chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper so you're all set when the dough is ready.Â
- Combine the white cake mix, orange gelatin, and grated orange zest in a big mixing bowl, whisking until the mixture is uniform. The citrus aroma will hit you right away, that’s when you know you’re onto something good.
- Next, add the eggs and softened salted butter to the bowl. Use a hand mixer or a firm spoon to blend until a soft, slightly sticky dough comes together.Â
- Once the dough is mixed, stir in the white chocolate chips, making sure they’re spread throughout.
- Using a 1½-tablespoon scoop, portion the dough, roll each into a ball by hand, and arrange them on the prepared baking sheets. Be sure to leave a bit of space between each one so they can spread while baking.
- Bake in the preheated oven for 10 to 13 minutes, just until the edges look set and the tops appear dry. The cookies should stay light in color, no need to wait for browning.Â
- Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack. They're soft and tender fresh out of the oven, so give them a little time to set up… if you can wait that long!
Notes
- Don’t be afraid to add a bit more orange zest if you’re craving that citrus pop.
- For a little crunch, sprinkle some extra white chocolate chips on top just before baking.
- Start checking cookies at 9 minutes to prevent overbaking.