- March 22, 2013
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I know that I cannot be alone in my love for Lofthouse sugar cookies. You know the ones I am talking about, the super soft, cakey, moist, thickly frosted cookies. Oh my goodness they are so good. I am slightly ashamed to admit that I could eat those things by the handfuls. I don’t because that would be bad. Very bad. Mostly for my thighs. So when I found a recipe that claimed to be better than my arch nemesis cookie, you know I couldn’t resist. I did cartwheels in an attempt to counter balance the calories I was sure to partake.
1 box of white cake mix with pudding
2/3 cup of all purpose flour
2 large, room temperature eggs
1/3 cup vegetable oil
2 tablespoons sour cream
1 tablespoon vanilla
Preheat your oven to 350 degrees.
In the bowl of your stand mixer (you could do this by hand, or with regular beaters, but why?) mix the four and cake mix.
Add your eggs, one at a time until completely blended. Add the remaining ingredients and mix on medium speed until everything is well incorporated and a dough has formed.
Using a cookie scoop (I used a #60) to portion your dough. Place on a cookie sheet about two inches apart. Gently flatten the cookies just a tad before baking. Bake for about ten minutes. You want to remove the cookies when they just set, if the bottoms of your cookies are brown, bake a minute less next time. Allow them to sit on the cookie sheet for two minutes before removing to cool completely.
Frost these bad boys with your favorite butter cream frosting (or use store bought if you are so inclined, but home made is infinitely better in this application.) Frost and then decorate with a few sprinkles and you are done!