15.25ouncebox vanilla cake mix(I used Betty Crocker Super Moist brand)
8ounceblock cream cheeseroom temperature
½cupunsalted butterroom temperature
½tsporange gel food coloring
11ouncebag white chocolate chips(I used Ghirardelli brand)
Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.
In a large mixing bowl, beat on medium-low speed with a handheld mixer the cream cheese and unsalted butter for 1 minute or until smooth with no lumps.
Add the egg, orange extract, and orange gel food coloring and continue to mix for an additional 1-2 minutes or until completely incorporated.
Add the vanilla cake mix and mix at low speed for a final 1-2 minutes. You will have a very thick batter.
Mix the white chocolate chips into the batter until evenly distributed. This may be easier to do with a wooden spoon or spatula.
Using a 1½ tablespoon (1½ inch) cookie scoop, scoop out all 36 cookies and place them onto one of the parchment-lined baking sheets. Place the dough balls into the refrigerator for 30 minutes to chill.
While your cookie dough balls are chilling, preheat the oven to 350°F. Place the powdered sugar into a small bowl. Once your cookies have chilled, roll them in the powdered sugar to lightly coat them.
Place 9-12 powdered sugar-coated cookie balls onto the second parchment-lined baking sheet.
Bake for 10-12 minutes. The cookies should be set in the center and have a beautiful crackle look from the powdered sugar coating.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to cool completely on a cooling rack.
Repeat steps 8-10 until all the cookies have baked and cooled.
To Store: These cookies can be stored in a sealed container at room temperature for up to 3 days on the counter or 5-6 days in the refrigerator.
To Freeze: This orange creamsicle cookie recipe can be stored in the freezer for up to three months in an airtight container.
For the orange coloring, make sure you are using gel rather than regular food coloring.
Make sure your cream cheese is at room temperature so that you don't end up with any lumps in your butter mixture.
You can omit the powdered sugar step if you prefer, but I love the beautiful crackle finish it gives to these cookies.