A delightful twist on classic cake mix cookies, these Creamsicle Orange Cookies are soft, chewy, and bursting with nostalgic orange-and-vanilla flavor—just like my favorite creamsicle popsicle!

Why You’ll Love This Recipe

I’m always drawn to recipes that are both easy and delicious, and this one checks both boxes. With just six ingredients and no need for fancy equipment, I can whip up these cookies in no time. The combo of bright orange zest, tangy jello, and sweet white chocolate chips gives each bite that perfect creamsicle taste. They’re ideal for parties, desserts, or a comforting afternoon treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (15.25 oz) white cake mix
1 box (3 oz) orange jello
2 tablespoon orange zest (about one orange)
8 tablespoon salted butter, softened
2 large eggs, room temperature
11 oz white chocolate chips

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together cake mix, orange jello, and orange zest until evenly blended.
Add softened butter and eggs. Beat for about 2 minutes (using a hand or stand mixer), scraping sides and bottom.
Fold in the white chocolate chips.
Using a 1½‑Tbsp cookie scoop, form dough balls and place them 2 inches apart on baking sheets.
Bake 10–13 minutes, until edges are set but centers remain soft.
Let cool on the baking sheet for 10 minutes, then transfer to a rack to finish cooling.

Servings and timing

This recipe yields about 24 cookies.

Prep time: 10 minutes
Bake time: 10–13 minutes
Cooling time: about 10 minutes on the baking sheet plus a few minutes on a wire rack

Variations

I swap white chocolate chips for semi-sweet or milk chocolate chips when I want a richer flavor.
I’ve tried using yellow cake mix instead of white—it works beautifully and still tastes amazing.
I like experimenting with other jello flavors like lemon or cherry, adding matching zest or extracts for fun twists.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed container for up to 3 months. To enjoy them warm, I pop them into a 300°F oven for a few minutes to refresh.

FAQs

Can I use unsalted butter instead of salted?

Yes—I just add a pinch of salt to the dry ingredients when I use unsalted butter.

Is it necessary to use white chocolate chips?

Not at all! I often go with semi-sweet or milk chocolate chips for variety.

Can I make these with other jello flavors?

Absolutely. I’ve used lemon with lemon zest and even cherry with almond extract. They turn out just as delicious.

How do I prevent the cookies from over-baking?

I keep an eye on them and pull them when the edges are set but the centers still look soft. They continue baking on the sheet after being removed from the oven.

Can I make the dough ahead of time?

Yes. I like to chill the dough balls for a couple of hours before baking. I just add an extra minute or two to the bake time if the dough is cold.

Conclusion

I love how simple and satisfying these Creamsicle Orange Cookies are. They bring sunshine and nostalgic flavor to any moment, from casual get-togethers to cozy afternoons at home. With minimal effort and maximum joy, they’re a recipe I always return to—and I think I will again and again.

Creamsicle Orange Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft and chewy cake‑mix cookies bursting with bright orange and creamy vanilla flavor—just like a creamsicle!

Ingredients

15.25 oz white cake mix (1 box)
3 oz orange Jell‑O (1 box)
2 Tbsp fresh orange zest (~1 orange)
8 Tbsp salted butter, softened
2 large eggs, room temperature
11 oz white chocolate chips (~1 bag)

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Instructions

Preheat oven to 350 °F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together cake mix, orange gelatin powder, and orange zest.
Add softened butter and eggs; beat with hand or stand mixer ~2 minutes until combined, scraping bowl as needed.
Fold in white chocolate chips.
Use a 1½‑Tbsp cookie scoop to portion dough; roll into balls and place about 2 in apart on prepared sheets.
Bake 10–13 minutes, or until edges are set but centers still soft.
Cool on baking sheets ~10 minutes, then transfer to wire rack to finish cooling.

Notes

Store at room temperature in airtight container up to 5 days.
Freeze in airtight container up to 3 months; thaw before serving.
If using unsalted butter, add a pinch of salt to dry ingredients.
Feel free to swap white chocolate chips for semi‑sweet, milk, or dark chocolate.
Don’t overbake—cookies continue to set after coming out of oven.