Texas Sheet Cake Cookies

5 from 1 vote
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Texas Sheet Cake Cookies – turn classic Texas sheet cake into thick and fudgy cookies complete with a smooth and tangy chocolate icing. Super easy to make and the perfect chocolate, decadent treat!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

When I was growing up we can Sheet Cake a few times a year, and it was always a big hit. It was often made for birthdays when we had a big crowd, and there was just something about the frosting that made it so good and different from a normal cake.

You know what makes the frosting have that little bit of tang and something special to it? Sour milk, or more likely vinegar now days. But when it was first developed sour milk was used in the cake and frosting.

stacked cookies with the top one cut in half to see the center

 

I have seen these cookies floating around the internet for a few years now and always wanted to try them, but every recipe just had a normal melted frosting, not the tangy version that I grew up with. So I had to figure out a way to make it like the sheet cake that I know and love.

What You’ll Need

  • Butter
  • Granulated Sugar
  • Egg
  • Vanilla Extract
  • Cocoa Powder
  • Cinnamon (optional, but a staple in classic Texas sheet cake recipes)
  • Baking Powder
  • Salt
  • All-Purpose Flour
  • Semi-Sweet Chocolate

The melted frosting is what makes these cookies extra special, and it is really the easiest frosting you will ever make.

  • Butter
  • Vanilla Extract
  • Cocoa Powder
  • Milk
  • White Vinegar
  • Powdered Sugar
pouring chocolate frosting over cookies

How To Make Texas Sheet Cake Cookies

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Start by creaming together your butter and sugar in a stand mixer until it is well combined and fluffy.
  2. Add in the egg and vanilla extract and beat until the egg is fully incorporated.
  3. Mix in the cocoa power, baking powder, salt, and flour until it forms a dough. Then pour in the melted chocolate and mix until it is well blended.
  4. Form the dough into 18 balls and then bake for 8 minutes.
  5. Remove the cookies from the oven and leave them on the baking tray to cool completely.
  6. Once they have cooled, make the frosting by melting the butter in a saucepan over medium heat. Add all of the rest of the ingredients and whisk together until nice and smooth. If it is too thick you can add a little bit more milk, about 1 teaspoon at a time.
  7. Pour the frosting over the cookies on the baking tray to coat the top of them. Let them stand for about an hour until the frosting is completely set.
looking down on a tray of cookies with frosting poured all over them.

Recipe Tips

  • The key to making these cookies fudgy is do not over bake them. I say this with every cookie recipe, but this one is more important than others. When I make 18 even balls of dough out of this recipe, it takes exactly 8 minutes for them to bake. You want the tops to look just dry, that is when you take them out of the oven. If yours are still a little moist on top, let them go for 1 more minute.
  • You do not need to chill the dough. These can go straight from making the cookies to the oven.
  • The dough will not spread much as they bake. So if you want thinner cookies, shape them that way before you put them in the oven.
  • The cinnamon called for in this recipe is optional. I am not from Texas, but the people I know from there swear that cinnamon is a classic Texas Sheet Cake ingredient. It wasn’t part of my mom’s version growing up, but if you want the true version add in the cinnamon. It just gives it that hint in the background and is delicious.
  • The vinegar in the frosting it what makes it have the classic sheet cake flavor to me, so don’t skip it! Traditionally sheet cake was made with sour milk (or milk with vinegar in it), so you need that to give it just that hint of tang in the background.
sheet cake cookies stacked on a white plate

You want to store these cookies in an air tight container for up to 3 days. They do not need to be stored in the fridge, and are better eaten at room temperature.

If you want to freeze these cookies it is best to do it before you put the icing on. If you freeze it with the icing, as they thaw the icing kind of separates and gets a weird texture.

If you have a chocolate lover in your house, they are going to go crazy for these. The cookies are rich, chocolate-y and super fudgy and the frosting just makes it taste like the sheet cake I know and love!

stacked chocolate cookies on a white plate

More Cookies Recipes

cropped in picture of sheet cake cookies stacked on a white plate
5 from 1 vote

Texas Sheet Cake Cookies

By Erin
Texas Sheet Cake Cookies – turn classic Texas sheet cake into thick and fudgy cookies complete with a smooth and tangy chocolate icing. Super easy to make and the perfect chocolate, decadent treat!
Prep: 15 minutes
Cook: 15 minutes
Additional Time: 1 hour
Total: 1 hour 30 minutes
Servings: 18

Ingredients 

Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 3 Tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 1 1/3 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate, melted

Icing

  • 1/2 cup butter
  • 2 Tablespoons cocoa powder
  • 3 Tablespoons milk
  • 1 teaspoon white vinegar
  • 2 1/2 cups powdered sugar

Instructions 

  • Preheat oven to 350º F.
  • In an electric mixer cream together butter and sugar until well combined and creamy. Add in the egg and vanilla extract and beat until everything is fully incorporated.
  • Mix in cocoa powder, baking powder, salt, cinnamon and flour until it forms a batter. Pour in the melted chocolate and stir until well combined.
  • Scoop 18 balls of dough and place onto a lined baking sheet. Bake for 8 minutes, until the cookies are just dry on the top. Be careful not to over bake.
  • Remove the tray from oven and leave the cookies on the baking tray to cool completely.
  • Once the cookies are completely cool prepare the icing. In a saucepan melt the butter. Add the remaining ingredients, whisking until it is smooth and pourable. If the mixture is too thick add more milk, 1 teaspoon at a time, to get to a pourable consistency.
  • Pour the frosting over the cooled cookies on the baking tray. Let the cookies sit for a couple of hours for the icing to completely set.
  • Remove and store in an air tight container for up to 3 days.


Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 133mg | Fiber: 1g | Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 18
Calories: 198
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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