These Texas sheet cake cookies capture all the rich, chocolatey goodness of the classic Southern dessert in bite-sized form. Topped with a thick, glossy chocolate frosting, they’re irresistibly soft, decadent, and guaranteed to satisfy any chocolate craving.
Equipment
- Mixing Bowls
- Mixer
- Spatula
- Parchment Paper
- Baking Tray
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
- Metal Spoon
- Whisk
- Medium Pot
- Wire Rack
Ingredients
COOKIES
- ½ cup butter salted, room temperature
- ½ cup sugar
- ¼ cup sour cream
- 1 egg
- 1 ¾ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder
FROSTING
- 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..
- 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!
