Texas Sheet Cake Cookies Recipe
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake, transforming the rich, moist chocolate cake into individual bite-sized cookies topped with luscious chocolate buttercream frosting. These cookies offer the beloved flavors of cocoa and chocolate buttercream in a convenient, portable form perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
- Shape and Bake: Preheat the oven to 350°F (175°C). Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but centers are still soft. Remove from oven and allow cookies to cool completely on a wire rack.
- Prepare the Chocolate Buttercream Frosting: In a medium bowl, beat the softened butter and cocoa powder together until smooth. Gradually add powdered sugar, alternating with milk, mixing well after each addition until the frosting is creamy and spreadable. Stir in vanilla extract.
- Frost the Cookies: Once the cookies have cooled completely, spread a generous layer of chocolate buttercream frosting on top of each cookie using a knife or piping bag. Allow the frosting to set slightly before serving.
Notes
- Ensure cookies are completely cool before frosting to prevent melting.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
Keywords: Texas sheet cake cookies, chocolate cookies, buttercream frosting, chocolate dessert, easy cookie recipe
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