Texas Sheet Cake Cookies Recipe

Recipes

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:

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. Beat in the egg and vanilla extract.
  5. In a separate bowl, whisk together the baking soda, salt, and flour.
  6. Gradually add the flour mixture to the butter-sugar mixture, stirring until combined.
  7. Incorporate the cooled cocoa mixture, stirring until the dough is well blended.
  8. Line two baking sheets with Silpat mats or parchment paper.
  9. Drop the dough by tablespoonfuls onto the prepared baking sheets, yielding about 24 cookies.
  10. Bake each sheet for 7-8 minutes, or until the cookies just begin to set. Be careful not to overbake.
  11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack.
  12. 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:

  1. When the cookies have cooled, prepare the icing. (Do not make the icing ahead of time, as it sets up quickly.)
  2. In a small saucepan, whisk together the butter, cocoa powder, and milk over medium heat until melted and well combined.
  3. 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.
  4. Dip the tops of the cooled cookies into the icing, then place them back on the baking sheets to set.
  5. Once the icing has set, carefully lift the cookies off the baking sheets and transfer them to a platter or plate.
  6. 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.