Soft & Fudgy Texas Sheet Cake Cookies
Does anyone else have a parent with a nondescript box of recipes, many of which include lightly tanning magazine clippings from decades prior? Yeps. And I aspire to be one of those people in years to come. From that box, this recipe was, kind of, formed via a restructuring of an old cake recipe from a Southern Living clipping.
I honestly, could devour an entire Texas sheet cake solo (I do admit to having zero self-control). It’s soft and thin but it’s the combo with the extremely fudgy frosting (which is literally the best icing on the cake) that makes the whole situation oh so good. So I figured, why not turn them into cookies?
Honestly, I was shocked to see that there aren’t many recipe options for a Texas sheet cake cookie. Color me stunned. The ones I did find looked dry and unappetizing so basically, this recipe creation was a need for a cookie that embodied the true fluffy, fudginess of a proper Texas sheet cake, just in cookie form. You. Are. Welcome. My. Friends.
WHAT IS TEXAS SHEET CAKE?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE TEXAS SHEET CAKE COOKIES
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3 reasons you’ll love this sheet cake
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
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MORE CHOCOLATEY RECIPES
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Equipment
- Mixing Bowls
- Hand mixer or Standing mixer
- Spatula
- Parchment Paper
- Baking Tray
- Measuring Cups
- Measuring Spoons
- Metal Spoon
- Whisk
- Medium Pot
- Offset spatula
Ingredients
- 1/2 cup butter salted, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 egg
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- ½ cup butter
- ⅓ milk
- ¼ cocoa powder
- 1 lb package powdered sugar
- 1 tsp vanilla extract
Instructions
COOKIES
- In a mixing bowl with a hand mixer (or stand mixer fitted with a paddle attachment) cream together your butter and sugar. Add in your sour cream and combine. Add in your egg, and combine.
- In a separate bowl, sift together your flour, cocoa powder, salt, and baking soda.
- Add your flour mixture to your mixing bowl, and combine. Be careful not to overmix.
- Preheat your oven to 350F and line a baking tray with parchment paper
- Scoop two tablespoons of dough into your hand and roll it into a ball, place on a baking tray.
- Bake for 8 minutes. The cookies will be puffed, not too spread, and be relatively dry in appearance. Do not overbake!
- Remove from oven and leave on cookie sheet for 5 minutes, then move to a wire rack to cool completely.
FROSTING
- Once cookies are cooled, begin making your frosting.
- Melt butter in a pot over medium heat. Whisk in milk and sifted cocoa, and bring the mixture to a boil. Remove from heat.
- Add sifted powdered sugar into the mixture, whisking until smooth.
- Whisk in vanilla
ASSEMBLY
- Generously spoon frosting onto cooled cookies with a spoon. The frosting is relatively thick, you won’t really need to smear it but be careful as it will slope down slightly as it cools.
- Allow the frosted cookies to rest for at least 30 minutes or until your frosting sets. (Obviously, eat a few while this happens, frosting setting be damned).
- Enjoy!
