Line 2 large baking sheets with parchment paper or silicone mats. 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 1.5 tablespoon 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.