These are the cookies you can find at some of you local grocery stores. They are cakey and soft with a yummy sweet frosting and sprinkles!

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
20 mins
total:
47 mins
Servings:
12
Yield:
24 cookies
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

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

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

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

  • 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.

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

  • 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.

Nutrition Facts

553 calories; protein 3.5g 7% DV; carbohydrates 82.1g 27% DV; fat 24.2g 37% DV; cholesterol 68.2mg 23% DV; sodium 298mg 12% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2016
Pretty close to the store bought! I couldn't choose which is better! One key I would say is to definitely take them out of the oven before recipe time and not after. Let them sit and firm up. Frosting recipe I substituted half the butter with some cream cheese but that's just my liking. Read More
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2016
AWESOME !! Substituted Butter instead of Soybean oil, and, used "Melting Chocolates" (the microwaveable kind) as the icing. Will DEFINITELY be making these again !! :) Read More
(2)
Rating: 5 stars
12/17/2016
Pretty close to the store bought! I couldn't choose which is better! One key I would say is to definitely take them out of the oven before recipe time and not after. Let them sit and firm up. Frosting recipe I substituted half the butter with some cream cheese but that's just my liking. Read More
(2)
Rating: 4 stars
09/03/2017
I don't know what Lofthouse cookies are but these were pretty good. Since my cake mix was only 15.25 oz (3 oz discrepancy - everything is shrinking but the price!) I added a few extra tblsp of flour as well as 1/2 tsp salt. I floured my hands as I was rolling them which was a big help (very sticky dough otherwise). The baking time was correct and I got just over 2 doz. I did not use the listed frosting (time constraints) but frosted them with a canned butter frosting and sprinkles. I'm taking them to a church event tomorrow. A cake-like cookie that came together quickly. Thank you! Read More
(1)
Advertisement
Rating: 5 stars
06/16/2016
These were great! I used peanut oil instead of soybean and I'll admit I cheated and used canned frosting. But the cherry frosting with sprinkles really worked with these cookies. And they really do taste like the ones from the grocery store - cakey sweet so good! The batter was a weird texture - a little gummy but they came out great. I just baked a few and put the rest in the fridge. I'll probably freeze the rest of the dough to make them fresh. Thanks for a quick and tasty cookie! Read More
(1)