Ingredients

The following ingredients have 4 Servings
  • 15.25 ounce box vanilla cake mix ((I used Betty Crocker Super Moist brand))
  • 8 ounce block cream cheese (room temperature)
  • ½ cup unsalted butter (room temperature)
  • 1 large egg
  • 1 tsp orange extract
  • ½ tsp orange gel food coloring
  • 11 ounce bag white chocolate chips ((I used Ghirardelli brand))
  • ½ cup powdered sugar

Instruction

  • 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.