Easy, Delicious Orange Creamsicle Cookies
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.
Servings: 24 cookies
Calories: 230kcal
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.
- 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.
- 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.
- 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.