My Version of the Famous Lofthouse® Cookie


  • 1 (18.25 ounce) package French vanilla cake mix (such as Duncan Hines® Moist Deluxe)
  • 3large eggs
  • ½ cup all-purpose flour, plus
  • 3 tablespoons all-purpose flour
  • ⅓ cup soybean oil
  • 4 cups confectioners’ sugar
  • ½ cup unsalted butter, at room temperature
  • ⅓ cup shortening
  • 3 tablespoons half-and-half
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.


  • Step 2

    Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.

  • Step 3

    Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.

  • Step 4

    Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more.

  • Step 5

    Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.

  • Step 6

    Beat confectioners’ sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.

  • Tips

    Cook’s Note:

    You must use sprinkles to decorate the frosted cookies; if you don’t, the sugar cookie fairies will come and take your cookies away, because you don’t deserve them.

    You can use milk in place of half-and-half depending on how thick you want your icing.

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