Texas Sheet Cake Cookies

Why You’ll Love This Recipe

Texas Sheet Cake Cookies are the perfect combination of soft, chewy cookies and rich chocolate frosting. They capture the same great taste of the classic Texas Sheet Cake, but in a much easier-to-serve format. The cookies are quick to make, and the frosting is incredibly creamy and indulgent. These cookies are perfect for potlucks, holiday parties, or just as a sweet snack. The best part? They taste just as good (if not better!) than the original cake.

Ingredients

For the cookies:

• 1 cup unsalted butter, softened

• 1 1/2 cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsweetened cocoa powder

• 1/2 cup buttermilk

For the frosting:

• 1/2 cup unsalted butter

• 1/4 cup milk

• 1/4 cup unsweetened cocoa powder

• 3 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cookies:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

• In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

• In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder until fully combined.

• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. The dough will be thick but manageable.

2. Bake the cookies:

• Using a tablespoon or a cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Bake for 8-10 minutes, or until the edges are set and a toothpick inserted into the center of a cookie comes out clean. The cookies will be soft when they come out of the oven but will firm up as they cool.

• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

3. Prepare the frosting:

• In a medium saucepan, melt the butter over medium heat. Once melted, add the milk and cocoa powder and stir until smooth. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally.

• Remove from heat and gradually stir in the powdered sugar and vanilla extract, mixing until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk to reach your desired consistency.

4. Frost the cookies:

• Once the cookies have cooled completely, spread a generous layer of frosting on top of each cookie. You can use a spatula or a butter knife to spread the frosting evenly.

• Allow the frosting to set before serving. The frosting will firm up slightly as it cools.

5. Serve and enjoy:

• Serve these Texas Sheet Cake Cookies at room temperature. They’re perfect for parties, bake sales, or just as a sweet snack to enjoy at home!

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Cook Time: 8-10 minutes

• Total Time: 30 minutes

Variations

• Add nuts: If you like the traditional Texas Sheet Cake, you can sprinkle chopped pecans or walnuts on top of the frosting for added texture and flavor.

• Use milk chocolate: For a slightly sweeter, less bitter flavor, you can substitute milk chocolate for the cocoa powder in the frosting.

• Flavored frosting: Add a bit of flavored extract like almond or hazelnut to the frosting for a fun twist.

• Gluten-free version: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3-4 days. If you’d like to store them longer, they can also be refrigerated for up to 1 week. To freeze the cookies, layer them between parchment paper and store them in a freezer-safe container for up to 2-3 months. To enjoy, thaw them at room temperature, and if you prefer, you can microwave them for 10-15 seconds to warm up the frosting.

FAQs

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 2-3 days. When you’re ready to use it, let it come to room temperature and give it a good stir before spreading on the cookies.

Can I use a different type of cocoa powder?

Yes, you can use either Dutch-processed cocoa powder or natural cocoa powder for this recipe. Keep in mind that Dutch-processed cocoa will result in a slightly smoother, milder flavor, while natural cocoa will add a bit more depth and bitterness to the cookies.

Can I make these cookies with a gluten-free flour blend?

Yes, a gluten-free flour blend can be substituted for the all-purpose flour in this recipe. Make sure to use a blend designed for baking to ensure the texture remains soft and chewy.

Why is my frosting too thick?

If your frosting is too thick, simply add a little bit more milk, one tablespoon at a time, until you reach the desired consistency. It should be smooth enough to spread over the cookies without being runny.

Conclusion

Texas Sheet Cake Cookies bring the delicious flavor of the beloved cake into a bite-sized, easy-to-make form. With their chewy texture, rich chocolate flavor, and creamy frosting, these cookies are sure to satisfy any chocolate lover’s craving. Whether you’re hosting a party or just need a quick dessert, these cookies are the perfect treat to impress friends and family. Enjoy the classic flavors of Texas Sheet Cake in a cookie form with these decadent, indulgent treats!

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