Texas Sheet Cake Cookies Recipe
Ingredients
Cookies:
- 1/2 cup + 2 tablespoons butter, softened (divided)
- 2/3 cup sugar (or vanilla sugar, slightly less than 2/3 cup)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups flour
Icing:
- 1/4 cup butter
- 1 tablespoon cocoa powder
- 1 tablespoon milk (plus extra if needed to thin the icing)
- 1 3/4 cups powdered sugar
- 1/2 teaspoon salt
Instructions
Making the Cookies:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 2 tablespoons of butter, a scant 1/3 cup of sugar, and the cocoa powder together until just combined. Allow this mixture to cool.
- While the cocoa mixture cools, cream the remaining 1/2 cup of butter with the remaining 1/3 cup of sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the flour mixture to the butter-sugar mixture, stirring until combined.
- Incorporate the cooled cocoa mixture, stirring until the dough is well blended.
- Line two baking sheets with Silpat mats or parchment paper.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, yielding about 24 cookies.
- Bake each sheet for 7-8 minutes, or until the cookies just begin to set. Be careful not to overbake.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
- Reserve the baking sheets for later, as you’ll place the iced cookies back on them to allow the icing to set.
Making the Icing:
- When the cookies have cooled, prepare the icing. (Do not make the icing ahead of time, as it sets up quickly.)
- In a small saucepan, whisk together the butter, cocoa powder, and milk over medium heat until melted and well combined.
- Remove the saucepan from the heat and stir in the powdered sugar and salt. If the icing is too thick for dipping, add extra milk, a little at a time, until it reaches the desired consistency.
- Dip the tops of the cooled cookies into the icing, then place them back on the baking sheets to set.
- Once the icing has set, carefully lift the cookies off the baking sheets and transfer them to a platter or plate.
- The leftover icing on the baking sheet can be a tasty treat—don’t let it go to waste!
Storage:
- The cookies can be eaten right away, but if you prefer the icing to harden, allow them to sit for 3-4 hours.
- Store the cookies lightly covered (not airtight) to prevent the icing from becoming gummy.