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.

Equipment:

• Mixing Bowls

• Hand mixer or Standing mixer

• Spatula

• Parchment paper

• Baking tray

• Measuring cups

• Measuring spoons

• Metal spoon

• Whisk

• Medium pot

• Offset spatula

Yields: 15 cookies

Ingredients:

• COOKIES

• 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

• FROSTING

• ½ cup butter

• ⅓ milk

• ¼ cocoa powder

• 1lb package powdered sugar

• 1 tsp vanilla extract

Directions:

• 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!

Notes:

• This frosting is on the thicker side so if you want to thin it out ahead of time, add a tablespoon of milk at a time until it reaches your desired consistency.

• As mentioned above, this recipe is adapted from a Texas sheet cake recipe in an old Southern Living magazine clipping. The fudgy frosting above is the same as that clipping. Shoutout to Beverly McCravy from Smyrna, Georgia as it looks like your name is associated with the original recipe. Bless you!

Tag @accentgolden in your delicious bakes!

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