Orange Supremecicle Cookies - A baJillian Recipes (2024)

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 aHUGEhit 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 thatno onecan 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 yourhands.

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?

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