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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!"

Ingredients :

1 (18.25 ounce) package French vanilla cake mix (such as Duncan Hines® Moist Deluxe)
3 large eggs
1/2 cup all-purpose flour, plus
3 tablespoons all-purpose flour
1/3 cup soybean oil
Icing:
4 cups confectioners' sugar
1/2 cup unsalted butter, at room temperature
1/3 cup shortening
3 tablespoons half-and-half
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 47M

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

Notes :

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

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