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My Version of the Famous Lofthouse® Cookie

My Version of the Famous Lofthouse® Cookie


"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 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 82.1g
  • 26%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 3
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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 !! :)

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. ...

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