The Pioneer Woman Tasty Kitchen
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My Version of the Lofthouse Frosted Cookie

5.00 Mitt(s) 18 Rating(s)18 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 518 votes, average: 5.00 out of 5

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Description

Soft, sweet and addictive. You’re welcome.

Ingredients

  • FOR THE COOKIES:
  • 1 box White Cake Mix, Pick One With Pudding In The Mix, 18 Ounce Box
  • ⅔ cups Flour
  • 2 whole Eggs (large)
  • ⅓ cups Vegetable Oil
  • 2 Tablespoons Sour Cream
  • 1 teaspoon Vanilla Or Almond Extract
  • _____
  • FOR THE ICING:
  • ½ cups Crisco
  • ½ cups Butter, Room Temperature
  • ½ teaspoons Salt
  • ¼ cups Milk, Water Or Flavored Liquid Coffee Creamer
  • 1 teaspoon Vanilla Or Almond Extract
  • 1 Tablespoon Meringue Powder
  • ½ envelopes Dream Whip Mix, About 3/4 Oz.
  • 1 pound Confectioners Sugar

Preparation

Mix the dry cake mix and flour then add the eggs, oil, sour cream and extract. Mix well with a handmixer or Kitchen Aid.

The dough will be fairly stiff, enough to roll into 1″ balls with flour dusted hands. I placed them on a Silpat type baking sheet, these are lovely to keep your cookies from getting too brown. If you don’t have a Silpat or silicone baking sheet, put your dough in the fridge and go get one!
Gosh, I’m bossy! But, seriously, they can be easily overbaked if you don’t have one.

Flatten the balls with the heel of your hand to about 1/2″ thick. Bake these at 350F for about 10-12 minutes, depending on how big you made your cookies. You will know they are done when they feel somewhat firm in the center. Do not over bake these! If you over bake, you’ll lose that soft cake-like texture, and that would be a shame.

Your oven may be cooler or hotter than mine, so your cooking time may vary. You want the cookie set but not gooey. You don’t want the bottoms brown, we’re talking pasty white almost, but set. This is why the silicone baking mats are so nice, they protect the cookies from browning too fast.

Take them out of the oven and let them sit for a minute to cool off a bit and firm up. Transfer to a sheet of foil to cool completely. While they cool, start the icing.

For the icing:
Beat Crisco and butter until smooth and blended. Add the salt, milk and extract. Beat for a minute then add the meringue powder, Dream Whip powder and sugar, and mix well. Then, carefully beat on medium-high for about a minute or until the frosting is light and fluffy.

As soon as the cookies are room temperature, frost them. You can either pipe on with a pastry bag or schmear on with a spatula. At this point, you MUST use sprinkles… If you don’t, the sugar cookie faeries will come and take your cookies away, because you don’t deserve them.

Here is the secret!! Shhh….
Store the cookies in a Tupperware type container or lay them flat on a cookie sheet and cover with plastic wrap after icing. The cookies will get that dense, cake-like texture after being stored overnight or for a few hours.
The icing will set a thin crust and be soft underneath.
Pure heaven!

22 Comments

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Kelly on 12.9.2013

Any suggestions for finding meringue powder that doesn’t cost $23???? I would love to make these cookies.

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ac007 on 12.7.2011

These cookies look incredible! Thanks for the recipe.

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lisamay on 5.11.2011

I don’t know why people are in love with Lofthouse cookies because they have the nastiest aftertaste. Metallic or something… Anyway, they look so delicious that I wish I liked them, but this recipe solves that problem! I have a batch of frosting in the freezer just waiting for the perfect cookie. I’ll definitely try this one soon.

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kimschmidt on 5.8.2011

Hum, I’m really interested in making these but I don’t do boxed cake mixes anymore. Must find a good alternative to try!

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Noshings on 5.5.2011

hmm…good question jkpta!
but there’s got to be some recipes online somewhere?
does Dream Whip still have a website?
for what its worth, I just keep my dream whip for this recipe =)

18 Reviews

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Peggy T on 4.17.2017

I made these for grandkids Easter baskets. I can’t believe how good and easy they are. I made them a little bigger than 1″ and got 2 dozen. I had lots of icing left. Great recipe!

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Pam G on 2.20.2012

These are so good! My boys made the entire batch disappear within 24hrs!

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Anna Harlan on 2.17.2012

I made these because I love loft house cookies. I took the cookies to a sweet heart dinner at church and was so happy when someone comes up to me says, “Did you make those cookies? They taste just like loft house and are really good.” I was excited. I did slightly overcook the cookies which I felt took away drastically from the texture of the cookie.

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hollisbella on 8.18.2011

Wonderful, they are addicting.

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terrilw on 7.3.2011

The cookies are incredible!! I would advise rolling them into larger balls because a 1 inch ball yields a very small cookie. We like big cookies so I used approx. 1 1/2″ to 2″ ball and then flattened.

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