Texas Sheet Cake Cookies


Prepare to delight your taste buds with Texas Sheet Cake Cookies – a heavenly twist on the beloved Texas sheet cake, now in a convenient and portable cookie form. These cookies capture all the rich, chocolatey goodness of the classic cake, with a soft and chewy texture that’s perfect for enjoying on the go or as a sweet indulgence. Whether you’re baking for a crowd or simply treating yourself, these cookies are sure to impress with their irresistible flavor and ease of preparation.

Why We Love This Recipe:

✔️ Classic Texas Sheet Cake Flavor: Enjoy the iconic taste of Texas sheet cake in a convenient cookie form, perfect for sharing or enjoying solo. ✔️ Easy to Make: Whip up a batch of these cookies with simple ingredients and straightforward instructions, making them perfect for novice and experienced bakers alike. ✔️ Portable and Shareable: These cookies are great for sharing at parties, gatherings, or as a sweet treat to brighten someone’s day.


  • 1 cup (225g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour


  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) buttermilk

For the Icing:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar


Preheat the Oven and Prepare the Baking Sheets:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Make the Cookie Dough:

In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and stir in the granulated sugar until well combined.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mixing until just combined.

Scoop and Bake the Cookies:

Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5cm) apart.

Bake in the preheated oven for 8-10 minutes, or until the cookies are set and the edges are slightly firm. Be careful not to overbake, as you want the cookies to be soft and chewy.


Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Make the Icing:

In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and stir in the unsweetened cocoa powder until smooth.

Stir in the whole milk and vanilla extract until well combined.

Gradually add the powdered sugar, stirring until the icing is smooth and thickened.

Ice the Cookies:

Once the cookies are completely cooled, spread a generous amount of icing over the tops of each cookie, using a spatula or the back of a spoon.

Allow the icing to set before serving or storing the cookies.


  • For a richer chocolate flavor, you can use Dutch-process cocoa powder in place of regular unsweetened cocoa powder.
  • Store any leftover cookies in an airtight container at room temperature for up to 3 days.



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