Orange Supremecicle Cookies

If Orange Creamsicles and Orange Sherbet Dixie Cups bring up fond memories of your childhood, you’ll love these Orange Supremesicle Cookies!

I don’t know anyone who doesn’t love a good Orange Creamsicle. There’s something so refreshing about that tart orange and creamy vanilla combo that no one can resist. Summers just weren’t complete without those wonderful little Dixie cups accompanied by those quintessential wooden spoons. Although the spoons added a “woody” flavor, I’m pretty sure there was a universal law against using ordinary silverware spoons with these treats.

So how do we transform a beloved classic into something even better?

Turn it into a cookie!

Orange and cream come together perfectly in this cookie. First, you’ve got the bright citrusy flavor from the orange cookie exterior. Then there’s the sweet and slightly tangy cream cheese filling as the surprise in the center. Oh, and don’t forget the white chocolate drizzle to top it off!

These cookies were a HUGE hit with all of my friends and coworkers! In fact, I brought a batch to work, and they were gone within minutes! I should also mention that I work at a fitness club, but that never stopped anyone from inhaling 2 or 3 of these babies!

Like I said, there’s just something about that zesty orange and creamy vanilla combo that no one can resist. When you add the word “creamsicle” to orange, everyone’s ears suddenly perk up. It sounds a lot more appealing than orange cookies, don’t ya think?

These cookies make the perfect Springtime or Summertime treat. Heck, they’re great all year round! Try them out today!

Before you get started, I’ve provided a few step-by-step photos to make your job a little easier! Have fun!

To make the cookie dough, combine the cake mix with 1 teaspoon of baking powder in a stand mixer or a large mixing bowl. Add in the eggs, vegetable oil, and vanilla, and mix until combined. 

Place the dough into the refrigerator for one hour while you prepare the cream cheese filling. For the filling, whip the cream cheese with the vanilla and almond extracts in either a stand mixer or with an electric handheld mixer. Slowly add in the powdered sugar and whip until smooth.

Using a tablespoon, scoop out the cream cheese filling and place on a wax paper-lined baking sheet. Continue scooping with the rest of the filling. Place in the freezer for at least one hour.

Here comes the more challenging part. I promise you can do it though!

Preheat your oven to 375F, and line a baking sheet with parchment paper or a silicone baking mat. Before you do ANYthing, grease your hands with either non-stick cooking spray or butter. You’ll thank me later! Take a golfball-sized portion of cookie dough and flatten between the palms of your hands.

Place one tablespoon of cream cheese filling in the center of the dough and gently wrap the dough around the filling, assuring that every crease is fully sealed and no filling is showing. You don’t want your cookies to leak while baking in the oven! Carefully, roll it into a ball and place on the prepared baking sheet.

Bake for 10-12 minutes, or until the tops of the cookies begin to crackle. 

After removing from the oven, gently press the center of each cookie. This will help to prevent that lumpy look. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

While your cookies are cooling, prepare the white chocolate. Melt the white chocolate in the microwave until smooth. At this point, you can just use a spoon to drizzle the white chocolate over the cooled cookies. I, however, wanted a little more control. I decided to pour the white chocolate in a small zip-top bag with the corner tip cut off and used a zig-zag motion to drizzle the chocolate over the cookies.

Either way works perfectly fine!

Allow the white chocolate to set if you don’t want a mess all over your hands when you scarf one down.

Then again, who doesn’t love licking chocolate off their hands?

Orange Supremecicle Cookies

If Orange Creamsicles and Orange Sherbet Dixie Cups bring up fond memories of your childhood, you'll love these Orange Supremesicle Cookies!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs 27 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies

Ingredients

  

For the Cookies

• 1 box orange cake mix (I used Duncan Hines)
• 1 teaspoon baking powder
• 2 large eggs
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 6 ounces cream cheese
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup (113g) powdered sugar

For the White Chocolate Drizzle

• 1 cup (170g) white chocolate chips

Instructions

 

Make the Cookies

• In a large bowl, mix together the cake mix and baking powder. Add the eggs, vegetable oil, and vanilla, and stir until it forms a dough. Stir until no more clumps of dry cake mix remain. Cover bowl with plastic wrap and refrigerate for at least one hour.

Make the Cream Cheese Filling

• Line a baking sheet with wax or parchment paper and set aside. In the bowl of an electric mixer, whip the cream cheese and vanilla together. Slowly add the powdered sugar, and mix until smooth.
• Using a tablespoon, scoop out cream cheese filling and place onto lined baking sheet. Continue with the rest of the filling. Place baking sheet in the freezer for at least one hour.

Assembling the Cookies

• Preheat oven to 375ºF. Line a large baking sheet with parchment paper. Grease your hands with either nonstick cooking spray or butter. To assemble cookies, scoop out a small portion of dough about the size of a golfball and flatten in the palm of your hand. Place a tablespoon of the cream cheese filling in the center of the flattened dough, and carefully wrap the dough around the filling. (Make sure that no filling is showing. You don't want the cookies to leak while baking!) Gently roll into a ball and place onto the prepared baking sheet.
• Bake for 10-12 minutes, or until the tops of the cookies begin to crackle. After removing from the oven, gently press the tops of the cookies to prevent a lumpy appearance. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Melt the white chocolate chips in a microwave-safe bowl or over a double broiler. Drizzle the white chocolate over the cooled cookies and allow the chocolate to set. Serve and enjoy!