If you love chocolate, rich frosting, and soft, fudgy cookies… you’re in for a treat. These Texas Sheet Cake Cookies take all the decadent goodness of the classic Southern cake and wrap it up in a perfectly poppable cookie form. They’re moist, chocolaty, and topped with a warm, pour-over icing that sets into a glossy, melt-in-your-mouth layer.
Warning: You’ll need a tall glass of milk—and a lot of self-control.
Why You’ll Love Texas Sheet Cake Cookies
These cookies are the best of both worlds: soft-baked cookie meets gooey chocolate cake. Here’s why they’re bound to become a favorite:
One-Bowl Batter: No mixer required—just mix, scoop, and bake.
That Frosting Though: Warm, pourable chocolate icing soaks into the cookie. Need we say more?
Perfect Texture: Moist and cake-like, yet rich and chewy.
Great for Sharing: These beauties are portable, giftable, and potluck-ready.
Southern Charm: A nostalgic twist on a classic Southern dessert.
Ingredients in Texas Sheet Cake Cookies
You probably have most of these in your pantry already! Here’s what you’ll need:
For the Cookies:
- Butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Buttermilk (or milk + vinegar as a sub)
For the Icing:
- Butter
- Unsweetened cocoa powder
- Milk
- Powdered sugar
- Vanilla extract
Full measurements and exact steps are listed in the recipe card below.
Instructions
Let’s break it down into easy steps:
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper.
2. Mix Cookie Dough:
Cream butter and sugar together. Add egg and vanilla. Mix in dry ingredients (flour, cocoa, baking soda, salt), then stir in the buttermilk until combined.
3. Scoop & Bake:
Scoop dough onto baking sheet, spacing a couple inches apart. Bake for 8–10 minutes until cookies are set and slightly puffed.
4. Cool Slightly:
Let cookies cool on the pan for 2 minutes, then transfer to a wire rack.
5. Make the Frosting:
In a saucepan, melt butter. Add cocoa powder and milk, whisking until smooth. Remove from heat, stir in powdered sugar and vanilla until glossy.
6. Frost the Cookies:
Spoon or pour the warm frosting over each cookie. Let set (or eat warm if you can’t wait!).
Nutrition Facts (Per Cookie):
Calories: ~180
Servings: 24
Time:
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
How to Serve Texas Sheet Cake Cookies
Serve these with:
- A cold glass of milk or a warm cup of coffee.
- A scoop of vanilla ice cream for a decadent dessert.
- Wrapped in a box for edible gifts or cookie swaps.
- On a party tray with other classic Southern sweets.
Tips for Perfect Cookies
Want bakery-level results? Here’s how to level up your cookie game:
- Don’t overbake! Cookies should be soft in the center.
- Use room temperature butter for smooth mixing.
- Add chopped pecans to the frosting for a true Texas twist.
- Use a cookie scoop for even, round cookies.
- Let the frosting set before stacking or storing.
FAQ’s
1. Can I make these without buttermilk?
Yes! Mix ½ cup milk with 1½ tsp vinegar or lemon juice. Let sit 5 minutes and use as a sub.
2. Can I make them ahead of time?
Absolutely. They store beautifully in an airtight container for up to 5 days.
3. Can I freeze them?
Yes, freeze unfrosted cookies, then frost after thawing. Frosted ones can be frozen too—just place parchment between layers.
4. Why is my frosting grainy?
Make sure to whisk it until smooth and sift powdered sugar if needed.
5. Can I make it gluten-free?
Try a 1:1 gluten-free flour blend. The texture may vary slightly but it’ll still be delicious.
6. What kind of cocoa should I use?
Unsweetened cocoa powder works best—Dutch process or natural.
7. Can I double the recipe?
Yes! It’s a great one for crowds.
8. Do I have to frost them warm?
Yes—the magic happens when the warm icing melts into the warm cookies. It’s glorious.
9. Can I add nuts?
Totally! Chopped pecans in the frosting or dough are a traditional Texas touch.
10. How do I store leftovers?
In an airtight container at room temperature. Add parchment between layers to prevent sticking.
Conclusion
These Texas Sheet Cake Cookies are everything you love about rich, chocolate cake—made easier, cuter, and way more snackable. They’re quick to whip up, impossible to resist, and guaranteed to impress. Bake a batch for your next gathering or treat yourself to a chocolate moment anytime.
Print
Texas Sheet Cake Cookies
- Prep Time: 10min
- Cook Time: 8min
- Total Time: 23min
- Yield: 24cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Texas Sheet Cake Cookies are a delightful twist on the classic Southern dessert. These rich, fudgy cookies are topped with a luscious chocolate glaze, capturing all the flavors of the traditional sheet cake in a bite-sized treat. Perfect for parties, holidays, or whenever you’re craving a decadent chocolate indulgence.
Ingredients
**Cookies:**
– 1 box (15.25 oz) chocolate cake mix
– 2 large eggs
– 7 tablespoons unsalted butter, melted
**Frosting:**
– 1/2 cup unsalted butter
– 2 tablespoons unsweetened cocoa powder
– 3 tablespoons milk
– 1/2 teaspoon vanilla extract
– 2 1/2 cups powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the melted butter, eggs, and chocolate cake mix. Mix until a thick dough forms.
3. Using a medium cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 7–8 minutes, or until the cookies are set. Remove from the oven and allow them to cool on the baking sheet for 4–5 minutes before transferring to a wire rack.
5. While the cookies are cooling, prepare the frosting: In a saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, bringing the mixture just to a boil.
6. Remove from heat and whisk in the vanilla extract and powdered sugar until smooth.
7. Spoon or drizzle the warm frosting over the cooled cookies. Allow the frosting to set before serving.
Notes
– For added texture and flavor, sprinkle chopped pecans or walnuts over the frosting before it sets.
– Store cookies in an airtight container at room temperature for up to 5 days.
– These cookies can be frozen without the frosting for up to 3 months. Frost after thawing.
Nutrition
- Serving Size: 1cookie
- Calories: 222
- Sugar: 20g
- Sodium: 226mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 29mg