Texas Sheet Cake Cookies
Prep Time
10m
Bake Time
8m - 10m
Yields
18 cookiesAbout this Recipe
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete with a smooth and tangy chocolate icing. Quick and easy to make and a decadent addition to any cookie platter. Imperial Sugar
Texas Sheet Cake Cookies
Prep Time
10mBake Time
8m - 10mYields
18 cookiesAbout this Recipe
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete with a smooth and tangy chocolate icing. Quick and easy to make and a decadent addition to any cookie platter. Imperial Sugar
Share This Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup
Imperial Sugar Extra Fine 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 cups all-purpose flour*
- 1/2 cup semi-sweet chocolate, melted
- 1/2 cup unsalted butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon white vinegar
- 2 1/2 cups
Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350° F.
- In an electric mixer cream together butter and sugar until well combined and creamy. Add in 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 melted chocolate and stir until well combined.
- Scoop 18 balls of dough and place onto a lined baking sheet. Bake for 8 minutes or until cookies are just dry on top. Be careful not to overbake.
- Remove tray from oven and leave cookies on baking tray to cool completely.
- Once cookies are completely cool prepare icing. In a saucepan melt butter. Add remaining ingredients, whisking until smooth and pourable. If mixture is too thick add more milk 1 teaspoon at a time to get to a pourable consistency.
- Pour frosting over cooled cookies on baking tray. Let cookies sit for a couple of hours for icing to completely set.
- Remove and store in an airtight container for up to 3 days.
Share This Recipe
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Texas Sheet Cake Cookies
Prep Time
10mBake Time
8m - 10mYields
18 cookiesAbout this Recipe
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete with a smooth and tangy chocolate icing. Quick and easy to make and a decadent addition to any cookie platter. Imperial Sugar
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup
Imperial Sugar Extra Fine 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 cups all-purpose flour*
- 1/2 cup semi-sweet chocolate, melted
- 1/2 cup unsalted butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon white vinegar
- 2 1/2 cups
Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350° F.
- In an electric mixer cream together butter and sugar until well combined and creamy. Add in 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 melted chocolate and stir until well combined.
- Scoop 18 balls of dough and place onto a lined baking sheet. Bake for 8 minutes or until cookies are just dry on top. Be careful not to overbake.
- Remove tray from oven and leave cookies on baking tray to cool completely.
- Once cookies are completely cool prepare icing. In a saucepan melt butter. Add remaining ingredients, whisking until smooth and pourable. If mixture is too thick add more milk 1 teaspoon at a time to get to a pourable consistency.
- Pour frosting over cooled cookies on baking tray. Let cookies sit for a couple of hours for icing to completely set.
- Remove and store in an airtight container for up to 3 days.
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