Texas Sheet Cake Cookies

Why You’ll Love Texas Sheet Cake Cookies Recipe

If you adore the deep cocoa flavor and soft texture of a Texas sheet cake, you’ll fall in love with these cookies. They combine the decadence of a traditional cake with the convenience of cookies—perfect for parties, potlucks, or satisfying a weeknight sweet tooth. The frosting sets into a glossy finish, making these cookies as beautiful as they are delicious.

Ingredients

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

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

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 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

Directions

1. Preheat Oven and Prepare Baking Sheets:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. 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.

3. 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.

4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. 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.

6. 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.

7. Bake:
   Bake for 10-12 minutes, or until the cookies are set and slightly puffed. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

8. 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.

9. Add Powdered Sugar:
   Gradually whisk in the powdered sugar until smooth and glossy.

10. 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

This recipe yields approximately 36 cookies.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10-12 minutes per batch
Total time: About 1 hour 15 minutes

Variations

• Add Nuts: Mix in 1/2 cup of chopped pecans to the batter or sprinkle on top of the frosting for a true Texas twist.

• Spicy Kick: Add a pinch of cayenne or cinnamon to the batter for a warm, subtle heat.

• Gluten-Free: Substitute your favorite gluten-free flour blend in a 1:1 ratio.

• Mini Cookies: Use a smaller scoop for bite-sized treats, adjusting the baking time to 8-9 minutes.

• White Chocolate Drizzle: Once the frosting sets, drizzle with melted white chocolate for contrast and added sweetness.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. If frozen, allow the cookies to come to room temperature before serving. Reheating is not necessary, but if you’d like to enjoy them warm, microwave each cookie for 5-7 seconds.

FAQs

What makes Texas Sheet Cake Cookies different from regular chocolate cookies?

These cookies have a cake-like texture and are topped with a warm chocolate frosting, mimicking the flavor and feel of a traditional Texas sheet cake.

Can I make the dough ahead of time?

Yes, the cookie dough can be made and chilled up to 24 hours in advance. Just cover tightly and refrigerate.

Do the cookies need to be frosted while warm?

Yes, frosting them while warm helps the icing spread smoothly and set with a beautiful, glossy finish.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be used as a substitute in equal amounts.

How do I keep the frosting from getting grainy?

Make sure to whisk the powdered sugar in gradually and stir thoroughly for a smooth, glossy texture.

Can I double the recipe?

Absolutely. This recipe doubles well—just be sure to chill the dough in two separate portions for easier handling.

Why chill the dough before baking?

Chilling helps the dough firm up, preventing the cookies from spreading too much while baking and giving them a soft, thick texture.

Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa will work, but it may slightly alter the flavor and color of the cookies.

Are these cookies freezer-friendly?

Yes, you can freeze both the baked, frosted cookies or the unbaked dough balls. Just store in airtight containers or freezer bags.

What’s the best way to frost all the cookies evenly?

Use a small cookie scoop or spoon to measure the frosting and spread with the back of a spoon or offset spatula while the cookies are still warm.

Conclusion

Texas Sheet Cake Cookies are a delightful, decadent twist on a classic dessert that’s both nostalgic and easy to share. With their rich chocolate flavor and soft, fudgy icing, they’re destined to become a go-to favorite for any occasion. Whether you’re baking for a holiday gathering or just craving something sweet, these cookies deliver comfort and indulgence in every bite.