My Version of the Famous Lofthouse® Cookie

Ingredients

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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