Texas Sheet Cake Cookies offer a delicious and easy way to enjoy the flavors of a classic Texas Sheet Cake in a cookie form. These cookies are rich with cocoa flavor and have a soft, cake-like texture. Topped with a glossy, smooth chocolate frosting, they make for an irresistible treat. Whether you’re hosting a gathering or just want a special snack, these cookies are sure to impress.
Why You’ll Love This Recipe
What makes Texas Sheet Cake Cookies so amazing is how they perfectly balance the deep, rich chocolate flavor with a soft, moist texture. The cookies have a cake-like consistency, making them incredibly light and easy to enjoy, while the thick chocolate frosting on top adds the perfect amount of sweetness. I love how they’re both comforting and indulgent, yet easy to make. The best part? They bring the same satisfaction as a traditional Texas Sheet Cake but in a more convenient cookie form!
Ingredients:
For the Cookies:
1 cup unsalted butter
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 tsp baking powder
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tbsp milk
1 tsp vanilla extract
3 1/2 cups powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions:
Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Make the Cookie Dough:
In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Remove from heat and whisk in the granulated sugar.
Mix Wet Ingredients:
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine and Chill:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for about 30 minutes.
Form Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the cookies are set and slightly puffed. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Make the Frosting:
In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat until the mixture begins to boil, stirring constantly. Remove from heat and stir in the vanilla extract.
Add Powdered Sugar:
Gradually whisk in the powdered sugar until smooth and glossy.
Frost the Cookies:
Spoon a generous amount of frosting onto each cookie while they are still warm. Allow the frosting to set before serving.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Serving Size: Approximately 36 cookies
Variations
Add Nuts: If you like a little crunch, you can mix in chopped pecans or walnuts into the cookie dough before baking.
Flavored Frosting: Try adding a hint of coffee or cinnamon to the frosting for a unique flavor twist.
Mini Cookies: For bite-sized treats, you can make smaller cookies by adjusting the dough portion to about 1 tablespoon instead of 1 tablespoon-sized portions.
Storage/Reheating
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for a longer period, store them in the refrigerator. To reheat, simply place the cookies in the microwave for about 10-15 seconds, or let them come to room temperature on their own.
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FAQs
How do I store Texas Sheet Cake Cookies?
I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I’ll keep them in the fridge, but be sure to let them come to room temperature before serving for the best flavor and texture.
Can I make these cookies ahead of time?
Yes, I can easily make the dough ahead of time and refrigerate it for up to 24 hours before baking. This also helps the flavors to meld together. Once baked, the cookies last for several days when stored properly.
Can I freeze Texas Sheet Cake Cookies?
Absolutely! I love freezing these cookies. To freeze, simply place the cooled cookies in a freezer-safe container, separating layers with parchment paper. They’ll keep well in the freezer for up to 3 months.
Can I use a different frosting for these cookies?
Of course! While the chocolate frosting is a classic, you can experiment with different frostings such as cream cheese frosting, peanut butter frosting, or even a simple powdered sugar glaze for a different flavor profile.
Are these cookies suitable for a large gathering?
Yes, these cookies are perfect for gatherings! They yield about 36 cookies, which makes them great for serving a crowd. The cake-like texture and rich frosting make them a crowd-pleaser for any occasion.
Conclusion
Texas Sheet Cake Cookies are a fun and delicious way to enjoy the classic Texas Sheet Cake flavors in a more bite-sized form. I love how simple they are to make, and how everyone enjoys them! With their cake-like texture and rich chocolate frosting, these cookies are sure to be a hit at your next event or just as a sweet treat to indulge in at home.
📖 Recipe:
Print
Texas Sheet Cake Cookies
- Total Time: 40 minutes (including chilling time)
- Yield: Approximately 36 cookies
Description
Enjoy the decadent flavors of Texas Sheet Cake in a cookie form with these moist, chocolatey treats topped with a glossy cocoa frosting. Perfect for satisfying sweet cravings or impressing guests at any gathering.
Ingredients
1 cup unsalted butter
1/2 cup unsweetened cocoa powder
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Remove from heat and whisk in the granulated sugar.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and slightly puffed. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- In a medium saucepan, combine the butter, cocoa powder, and milk for the frosting. Heat over medium heat until the mixture begins to boil, stirring constantly. Remove from heat and stir in the vanilla extract.
- Gradually whisk in the powdered sugar until smooth and glossy.
- Spoon a generous amount of frosting onto each cookie while they are still warm. Allow the frosting to set before serving.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 3-4 days. They also freeze well for up to 1-2 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 36 cookies
