Texas Sheet Cake Cookies

You have to try these Texas Sheet Cake Cookies! Decadent chocolate icing is poured over fudgy chocolate cookies to make a perfectly sharable version of a classic Texas sheet cake. They are soft, wonderfully dense, and simply irresistible.

Why You’ll Love This Texas Sheet Cake Cookies Recipe

• A classic favorite in cookie form. This recipe takes the concept of a classic Texas Sheet Cake and turns it into perfectly sharable cookies. All of the irresistible chocolaty-ness; no more slicing and serving.
• Texture heaven. These cookies are wonderfully soft, dense, and moist. It’s kind of like biting into the best chocolate cake ever. But it’s a cookie instead.
• Quick and easy. Decadent chocolate glazed cookies in just over 30 minutes? Don’t mind if I do. This cookie dough is so quick and easy to whip up, and the icing is even easier. Just form the dough into cookies, bake, and douse them in icing. Nothing fancy. Just pure awesome.

What You’ll Need

Here’s what you’ll need to turn this Texas sheet cake cookies recipe into your new favorite addition to your cookie jar. Be sure to scroll to the recipe card below for precise measurements.

Cookies

• Butter – Start with room temperature butter. If it is too cold (or too melted), it won’t cream properly with the sugar. Oh, and I always use salted butter. I just think it’s better that way!
• Granulated sugar – If you want to use a little brown sugar in here, too, you can. It adds a little molasses-y note to the cookies as well as extra moisture.
• Egg
• Vanilla
• Baking powder – For the perfect rise.
• Salt – You need the salt to balance out the sweetness of the cookies.
• Flour – I used all-purpose flour, but a quality 1:1 gluten-free flour would also work.
• Semi-sweet chocolate chips – Milk chocolate chips or even dark chocolate chips would also work.

Icing

• Butter – Again, salted butter for me please!
• Cocoa powder – I would go with Dutch-processed cocoa powder or natural unsweetened cocoa powder.
• Milk – I went with whole milk, but 2% will also work.
• Powdered sugar – Powdered sugar (when compared to other sugars) will dissolve most easily into the glaze, giving you the smoothest results possible.

How To Make Texas Sheet Cake Cookies

Here’s a quick look at how to make these crave-worthy cookies. Don’t forget to scroll to the recipe card below for more detailed instructions.

• Prep. Preheat oven to 350°F and line baking sheet with parchment.
• Combine the wet ingredients. Beat the butter and sugar together until lightened in color and fluffy. Mix in the eggs and vanilla.
• Add the dry ingredients. Mix in the baking soda and salt. Turn the mixer to low speed and slowly add in flour.
• Make it chocolaty. In a microwave-safe bowl, heat chocolate in 30-second increments, stirring between each, until melted. Fold it into the cookie dough.
• Bake. Drop 1 tablespoon of dough at a time onto the baking sheets, leaving some space between each dough drop. Bake for 7-8 minutes.

• Cool. Transfer the cookies to a wire rack to cool.
• Make the icing. Heat the butter, cocoa powder, and milk over medium heat, whisking continuously until melted together. Remove from heat and whisk in powdered sugar.
• Ice the cookies. Pour the icing over the cookies.
• Set. Let the cookies sit until the icing has set before serving.

Tips for Success

These cookies are wonderfully easy to make. That being said, I do have a few tricks up my sleeve that I want to share with you. They’ll help you get the best results possible.

• Start with room-temperature butter. The butter for the cookie dough should be softened at room temperature. If it is too cold or too melted, it won’t cream properly with the sugar (see my next point).
• Don’t skimp on creaming time. Creaming together the butter and sugar incorporates air into the cookie dough. This helps give them that soft texture and ensures they don’t turn out overly dense.
• Scrape down the sides of the bowl. When adding and mixing ingredients into the cookie dough, scrape down the sides of the bowl frequently to ensure everything makes it into the dough.
• Be careful not to over-mix. When adding the flour and chocolate to the cookie dough, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to over-develop, which can end you with tough cookies. No one wants that!
• Don’t over-bake. Bake the cookies until they are just barely set. No more. This will help ensure that the centers of the cookies turn out nice and soft. If you over-bake them, you will end up with hard little cookies. No bueno!
• Cool completely. Before icing the cookies, let them cool to room temperature. If they are still warm when you pour the glaze over them, it will melt right off.
• Let the icing set. Give the icing some time to set on the cookies before serving. Otherwise, you’ll find yourself with a big ol’ mess.

Proper Storage

• Countertop Once the cookies have cooled and the icing has set, arrange the cookies in an airtight container with parchment paper separating any layers. You can store them at room temperature for up to 3 days.
• Freezer. Allow the cookies to cool and the icing to set. Arrange the cookies on a sheet pan and pop them in the freezer for a couple of hours to firm up. Transfer the cookies to a freezer bag, seal the bag, and store them in the freezer for up to 3 months.

I do not recommend storing these cookies in the fridge. They will dry out.

More Cookie Recipes To Try

• Crispy Chewy Oatmeal Cookies
• Crispy Chewy Chocolate Chip Cookies
• Cake Mix Cookies
• Easy Butter Cookies
• Peanut Butter Chocolate Cookies
• Easy Classic Biscotti

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