Why You’ll Love This Recipe
I love how quick and easy these cookies are to make. With just a few ingredients and no need to chill the dough, I can have a batch ready in 20 minutes. The combination of bright orange flavor and smooth white chocolate gives these cookies a fun, crowd-pleasing twist — and they’re always a hit at potlucks, parties, or bake sales.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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15 oz white cake mix (any brand)
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3 oz orange powdered Jello
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2 tablespoons orange zest
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8 tablespoons butter, softened
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2 eggs
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11 oz white chocolate chips
Directions
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Preheat and prep: I preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
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Mix dry ingredients: In a large bowl, I combine the cake mix, orange Jello powder, and orange zest.
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Add wet ingredients: I mix in the softened butter and eggs using a hand mixer or stand mixer, beating until the dough is smooth and creamy.
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Fold in the chocolate: Once the dough is mixed, I fold in the white chocolate chips gently until they’re evenly distributed.
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Shape the cookies: I use a cookie scoop to portion out about 1½ tablespoons of dough per cookie. I roll them into balls and place them on the baking sheets, leaving 1–2 inches of space between each one.
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Bake: I bake the cookies for 8–10 minutes, just until they’re set and slightly golden on the edges.
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Cool and enjoy: I let them cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 22 cookies and takes a total of 20 minutes — 10 minutes to prep and 10 minutes to bake. It’s ideal for a quick dessert fix or a last-minute treat when I need something sweet and crowd-friendly.
Variations
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Add a glaze: I drizzle them with a simple orange glaze made from powdered sugar and orange juice for extra citrus flavor.
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Swap the chocolate: I sometimes use vanilla chips or even half white/half semi-sweet chocolate for a twist.
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Make them softer: I reduce the baking time by a minute for a chewier center.
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Use lemon: For a citrus twist, I swap the orange zest and Jello for lemon versions.
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Turn them into sandwiches: I spread vanilla frosting between two cookies for an ultra-creamy treat.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 3 months. To reheat, I pop one in the microwave for 5–10 seconds for that just-baked softness.
FAQs
Can I use orange extract instead of orange zest?
Yes, I can substitute 1/2 teaspoon of orange extract for the zest, but I find fresh zest gives a more vibrant flavor.
What kind of cake mix works best?
I stick with a plain white cake mix. Yellow cake mix works in a pinch but changes the color and flavor slightly.
Can I freeze the cookie dough?
Yes, I scoop and freeze the dough balls on a tray, then transfer them to a freezer bag. I bake them straight from frozen, adding 1–2 minutes to the baking time.
Why add Jello powder?
The Jello intensifies the orange flavor and gives the cookies a beautiful soft texture and color.
Can I make them gluten-free?
Yes, I use a gluten-free white cake mix and double-check that the Jello and white chocolate chips are also gluten-free.
Conclusion
These Orange Creamsicle Cookies are bright, fun, and irresistibly good. I love how easy they are to whip up, and they always bring a bit of sunshine to the dessert table. Whether I’m baking for a party or just want a nostalgic treat for myself, this recipe never disappoints.
Print
Orange Creamsicle Cookies
- Total Time: 20 minutes
- Yield: 22 servings (approx. 22 cookies)
- Diet: Vegetarian
Description
Soft and chewy orange creamsicle cookies made with white cake mix, orange jello, and white chocolate chips. A sweet citrus twist on a nostalgic dessert everyone loves.
Ingredients
15 oz white cake mix (any brand)
3 oz orange powdered Jello
2 tbsp orange zest (freshly grated)
8 tbsp butter, softened
2 eggs
11 oz white chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the white cake mix, orange Jello powder, and orange zest. Mix well.
Add the softened butter and eggs, then mix using a hand mixer (or stand mixer) on medium speed until creamy and well combined.
Fold in the white chocolate chips using a spatula.
Using a cookie scoop, scoop about 1½ tablespoons of dough per cookie. Roll into balls and place them 1–2 inches apart on the baking sheets.
Bake for 8–10 minutes or until cookies are set and edges are lightly golden.
Allow cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack.
Serve and enjoy!
Notes
Make sure butter is softened (not melted) for the best cookie texture.
These cookies stay soft and chewy — don’t overbake!
Store in an airtight container for up to 4 days.
For extra citrus flavor, add a few drops of orange extract.
Great for summer parties, school events, or nostalgic dessert trays!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American, Kid-Friendly
