Texas Sheet Cake Cookies are a delightful twist on the classic Southern dessert, combining all the rich, fudgy flavors of traditional Texas sheet cake in a soft, chewy cookie form.
These cookies feature a moist chocolate base made with cocoa powder and buttermilk, topped with a warm, pourable chocolate glaze that sets to a crackly finish.
Perfect for potlucks, holidays, or casual gatherings, they’re quick to make and impossible to resist. With their intense chocolate flavor and melt-in-your-mouth texture, Texas Sheet Cake Cookies offer a nostalgic yet fun way to enjoy a beloved dessert—one bite-sized treat at a time.
Texas Sheet Cake Cookies are the perfect mash-up of two beloved classics: the rich, chocolaty goodness of a traditional Texas sheet cake and the soft, chewy delight of a homemade cookie. These cookies are indulgent, moist, and topped with a warm, fudgy icing that sets to a glossy finish — just like the cake that inspired them.
Whether you’re baking for a party, potluck, or simply for a treat at home, these cookies deliver big flavor in a bite-sized form. Let’s walk through the full recipe, tips, and variations to make your cookies just right.
Texas Sheet Cake Cookies
Description
Texas Sheet Cake Cookies are soft, fudgy chocolate cookies inspired by the classic Southern dessert, Texas Sheet Cake.
These indulgent treats feature a rich chocolate cookie base made with cocoa powder and brown sugar, baked until perfectly tender.
While still warm, they're topped with a luscious, glossy chocolate icing that melts slightly into the cookies, creating a decadent, brownie-like texture.
Perfect for chocolate lovers, potlucks, and holiday trays, these cookies deliver all the flavor of a sheet cake in a convenient handheld form.
Moist, sweet, and nostalgic, they’re an irresistible twist on a traditional favorite.
Ingredients
For the Chocolate Icing:
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from spreading too much and ensures even baking.
-
In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Add the milk to moisten the dough and help it come together smoothly. Your dough should be soft, thick, and slightly sticky — similar to brownie batter.
-
Using a cookie scoop or tablespoon, scoop out dough balls and place them 2 inches apart on the prepared baking sheet. Flatten slightly with your fingers or the bottom of a glass — they won’t spread too much. Bake for 7–9 minutes, or until the edges are set and the tops appear slightly cracked. Be careful not to overbake — you want them soft and chewy. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 180mg8%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Texas Sheet Cake Cookies are a delightful twist on the classic Southern chocolate sheet cake. These cookies are rich, soft, chocolatey, and topped with a luscious fudge-like icing.
Whether you're baking for a party, holiday tray, or just a cozy dessert night, here are all the best tips and tricks to ensure cookie perfection.
Tips for Perfect Texas Sheet Cake Cookies
1. Use Room Temperature Ingredients
Bring your butter, eggs, and sour cream (or Greek yogurt) to room temperature before starting. This ensures even mixing and results in a smoother, more consistent dough.
2. Don’t Overmix the Dough
Cream the butter and sugar until fluffy, but once you add the dry ingredients, mix just until combined. Overmixing can lead to dense or tough cookies.
3. Chill the Dough (Optional for Better Shape)
If you have time, chilling the dough for 20–30 minutes will help prevent the cookies from spreading too much, especially if your kitchen is warm.
4. Use a Cookie Scoop
Using a medium cookie scoop helps ensure uniform cookie sizes, which allows for even baking and a professional look.
5. Don’t Overbake
Bake just until the cookies are set. They should still look slightly soft in the center — they’ll continue to cook slightly on the baking sheet after you take them out. Overbaking dries them out and loses that soft, cake-like texture.
Chocolate Frosting Tips
The star of these cookies is the warm chocolate icing poured over the top. Here’s how to master it:
1. Frost While Warm
The classic Texas Sheet Cake frosting should be poured on while both the cookies and the frosting are still warm. This allows the icing to melt slightly into the cookie, creating a fudgy finish.
2. Use Real Butter
Don’t substitute margarine — butter gives the best flavor and texture for the glaze.
3. Sift the Powdered Sugar
For the smoothest icing, sift your powdered sugar before adding it to the melted butter and cocoa mixture. This prevents clumps and makes your glaze silky and shiny.
4. Work Quickly
The frosting will start to set fast, so have your cookies ready on a wire rack with parchment underneath for easy cleanup. Spoon or pour the icing over each cookie as soon as it’s made.
Serving & Presentation Tricks
1. Add Toppings
Although traditional Texas Sheet Cake cookies are just glazed, you can sprinkle them with:
- Chopped pecans (classic Southern twist)
- Chocolate chips
- Crushed pretzels (for sweet & salty)
- Colored sprinkles (for holidays)
2. Serve Warm or Chilled
These cookies are great slightly warm, when the icing is gooey. But they also hold up well at room temperature or chilled — making them excellent for parties or make-ahead treats.
3. Pair with Ice Cream
Warm cookies topped with a scoop of vanilla ice cream and a drizzle of leftover chocolate glaze turn into a gourmet dessert in seconds.
4. Holiday Plating
Arrange them on a platter with strawberries or raspberries for a Valentine’s look, or add festive sprinkles for Christmas or Halloween cookie trays.
Make the Icing
While the cookies are cooling, make the icing. In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, whisking until smooth.
Bring the mixture just to a simmer, then remove from heat and immediately stir in the powdered sugar and vanilla. Mix until smooth and glossy.
You’ll want to work quickly here — the icing begins to set as it cools.
Ice the Cookies
Using a spoon or offset spatula, pour or spread about 1 tablespoon of the warm icing over each cookie. The heat from the icing will slightly melt the cookie top and create that signature fudgy finish.
If you’re adding chopped pecans or walnuts, sprinkle them on immediately while the icing is still warm so they stick.
Let the cookies sit at room temperature until the icing is set, about 20–30 minutes.
Serving Suggestions
Texas Sheet Cake Cookies are delicious served fresh and warm, or cooled and packed in lunchboxes or cookie jars. Pair them with a cold glass of milk or a hot cup of coffee for a nostalgic treat.
They’re also great for parties, holidays, or cookie exchanges — especially during fall and winter.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them to extend freshness or freeze them (with or without icing) for up to 2 months.
If freezing iced cookies, place parchment between layers to prevent sticking.
- Room Temperature: Store in an airtight container for 3–4 days.
- Refrigerate: Up to 1 week, but allow them to come to room temp before serving.
- Freeze: Freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.
Variations & Tips
- Nutty version: Classic Texas sheet cake includes pecans. Feel free to stir some into the dough or sprinkle on top of the icing.
- Spice it up: Add a pinch of cinnamon or espresso powder to the cookie dough for added depth.
- Double the chocolate: Toss in mini chocolate chips for extra indulgence.
- Egg-free option: Substitute the egg with ¼ cup applesauce or a commercial egg replacer.
- Gluten-free: Use a 1:1 gluten-free baking flour blend for a GF-friendly version.
Final Thoughts
Texas Sheet Cake Cookies take everything people love about the original Texas sheet cake — moist chocolate texture, buttery icing, and rich flavor — and condense it into portable, crowd-pleasing cookies. They’re simple, quick to make, and always a hit. Perfect for when you want a classic dessert without baking a whole cake.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What are Texas Sheet Cake Cookies?
Texas Sheet Cake Cookies are soft, rich chocolate cookies inspired by the classic Texas sheet cake.
They feature a moist brownie-like cookie base topped with a warm, pourable chocolate frosting—just like the cake!
These cookies are bite-sized versions of the famous dessert and are perfect for parties, holidays, or anytime you want a decadent treat.
Do I need any special ingredients or tools?
No special tools are required—just basic baking equipment like a mixing bowl, cookie sheet, and saucepan. For ingredients, you'll need pantry staples: flour, sugar, butter, eggs, cocoa powder, baking soda, and milk. The frosting is typically made by heating butter, cocoa, milk, and powdered sugar until smooth and pourable. Pecans are optional for a classic Texas twist.
Can I make these cookies ahead of time?
Yes! Texas Sheet Cake Cookies are great for making ahead. Once frosted, allow them to cool and set completely. Store them in an airtight container at room temperature for up to 4–5 days. They can also be frozen (without frosting is best) for up to 2 months. Just thaw and frost when ready to serve.
How do I keep the frosting from being too runny or too thick?
The frosting should be pourable but not watery. The key is to cook the frosting just until it begins to boil, then remove it from heat and whisk in the powdered sugar quickly. If it’s too thick, add a splash of milk. If it’s too runny, whisk in a little extra powdered sugar until you get the right consistency.
