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My Version of the Famous Lofthouse® Cookie

Rated as 4.8 out of 5 Stars

"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!"
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47 m servings 552
Original recipe yields 12 servings (24 cookies)


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  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.
  2. Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.
  3. Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.
  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.
  5. Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.
  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.


  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 552 calories; 24.2 82.1 3.5 68 298 Full nutrition

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Read all reviews 4
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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. ...

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...

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 rea...

AWESOME !! Substituted Butter instead of Soybean oil, and, used "Melting Chocolates" (the microwaveable kind) as the icing. Will DEFINITELY be making these again !! :)