TEXAS SHEET CAKE COOKIES
If you love rich, chocolatey desserts with a touch of Southern charm, these Texas Sheet Cake Cookies are about to become your new favorite treat! Imagine a soft, fudgy chocolate cookie topped with a luscious, glossy chocolate glaze—just like the classic Texas sheet cake but in cookie form. Perfect for parties, bake sales, or when those chocolate cravings hit hard. Trust me, you’ll want to make a double batch!
Why You’ll Love Texas Sheet Cake Cookies
Ultra-Chocolatey A deep cocoa flavor in both the cookie and the icing—pure chocolate heaven.
Soft & Fudgy These cookies have a melt-in-your-mouth texture that makes them irresistible.
Easy to Make No complicated steps—just bake, glaze, and enjoy!
Great for Any Occasion Whether it’s a holiday, potluck, or a cozy night in, these cookies are always a hit.
Crowd-Pleasing Chocolate lovers of all ages will adore these decadent bites.
Ingredients
Ingredients in Texas Sheet Cake Cookies
Butter Adds richness and keeps the cookies soft.
Sugar Sweetens the cookies perfectly while keeping them chewy.
Egg Helps bind everything together for the perfect texture.
Vanilla Extract Enhances the chocolate flavor beautifully.
Flour Provides the structure to hold the cookies together.
Cocoa Powder The key ingredient for that deep, chocolatey taste.
Baking Powder Gives the cookies a little lift.
Salt Just a pinch to balance the sweetness.
Milk Used in both the cookie dough and the icing to keep everything moist and smooth.
Powdered Sugar Creates the glossy, sweet glaze.
Chopped Nuts (Optional) A classic addition for some crunch—pecans work great!
Instructions
Preheat Your Oven Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter & Sugar In a mixing bowl, beat the butter and sugar together until light and fluffy.
Add Wet Ingredients Mix in the egg, vanilla, and milk until well combined.
Incorporate Dry Ingredients Slowly add the flour, cocoa powder, baking powder, and salt, mixing until a smooth dough forms.
Shape the Cookies Scoop out dough balls and place them on the prepared baking sheet.
Bake to Perfection Bake for 8–10 minutes, until the cookies are just set. Let them cool while you prepare the glaze.
Make the Chocolate Glaze In a saucepan, melt butter with cocoa powder and milk, whisking until smooth. Remove from heat and stir in powdered sugar until glossy.
Glaze the Cookies Spoon the warm glaze over each cookie, letting it drip slightly over the sides.
Let Set & Enjoy Allow the glaze to set before serving—if you can wait that long!
Nutrition Facts
Servings 24 cookies
Calories per serving 160
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Preparation Time
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
How to Serve Texas Sheet Cake Cookies
- With a glass of milk—because chocolate + milk = perfection.
- Sprinkled with chopped pecans for a classic Texas sheet cake twist.
- Chilled in the fridge for an extra fudgy texture.
- Drizzled with caramel for a next-level indulgence.
- Packed in a cookie tin—these make the perfect homemade gift!
Additional Tips
- Don’t overbake—these cookies should stay soft and fudgy.
- Glaze while warm so it spreads beautifully over each cookie.
- Store in an airtight container to keep them fresh for days.
- Double the glaze if you love extra frosting!
- Add espresso powder for an even richer chocolate flavor.
FAQ’s
1. Can I make these cookies ahead of time?
Yes! Store them in an airtight container for up to 5 days.
2. Can I freeze Texas Sheet Cake Cookies?
Absolutely! Freeze baked cookies (without glaze) and add the icing when ready to serve.
3. Can I use a different type of glaze?
Sure! A cream cheese glaze or peanut butter drizzle would be delicious.
4. Why is my glaze too thick?
If the glaze thickens too much, add a little warm milk and stir until smooth.
5. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour substitute for the best results.
6. Do I have to add nuts?
Nope! They’re optional, but pecans or walnuts add a nice crunch.
7. What if I don’t have cocoa powder?
You can melt chocolate chips with butter as a substitute, but cocoa powder is best.
8. How do I make the cookies extra soft?
Use room-temperature ingredients and don’t overmix the dough.
9. Can I use Dutch-process cocoa?
Yes! It will give the cookies an even richer flavor.
10. Can I add chocolate chips?
Of course! Stir in mini chocolate chips for extra decadence.
Conclusion
These Texas Sheet Cake Cookies are everything you love about the classic cake—but in a rich, fudgy, handheld form! Perfectly soft, deeply chocolatey, and topped with a glossy, sweet glaze, they’re the ultimate treat for any occasion. So go ahead, bake a batch, and enjoy every delicious bite!
PrintTEXAS SHEET CAKE COOKIES
These Texas Sheet Cake Cookies bring the rich, fudgy flavor of the classic Texas sheet cake into a bite-sized cookie form. Soft, chocolatey, and topped with a smooth, glossy chocolate icing, they are a chocolate lover’s dream!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
**For the Cookies:**
– 115g unsalted butter, softened
– 100g granulated sugar
– 50g brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 120g all-purpose flour
– 30g unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 60ml milk
**For the Chocolate Icing:**
– 115g unsalted butter
– 30g unsweetened cocoa powder
– 60ml milk
– 200g powdered sugar
– 1/2 teaspoon vanilla extract
– 50g chopped pecans (optional)
Instructions
1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until fully combined.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 5cm apart.
7. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. While the cookies cool, prepare the icing: In a saucepan over medium heat, melt butter and stir in cocoa powder and milk.
10. Bring the mixture to a gentle simmer, then remove from heat and whisk in powdered sugar and vanilla extract until smooth.
11. Spoon the warm icing over each cookie and top with chopped pecans if desired.
12. Allow the icing to set before serving.
Notes
For extra richness, use Dutch-process cocoa powder. If you prefer a thinner icing, add an extra tablespoon of milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 140kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
