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The Ultimate Guide to Fudgy Texas Sheet Cake Cookies with Rich Chocolate Glaze

Fudgy Texas Sheet Cake Cookies with shiny chocolate glaze on a cooling rack

4.50 from 12 votes

Texas Sheet Cake Cookies: A Beloved Southern Treat in Cookie Form

By:

Julia Pacheco

These Texas Sheet Cake Cookies are an absolute dream come true for chocolate lovers! Imagine the beloved classic Texas Sheet Cake, renowned for its incredible fudgy texture and rich chocolate glaze, transformed into a convenient, bite-sized cookie. This recipe delivers exactly that: soft, supremely fudgy cookies crowned with a luscious, poured chocolate icing that sets beautifully. They’re quick, easy to make, and perfect for sharing (or not!).

Whether you’re hosting a party, looking for a comforting treat, or simply craving something sweet, these cookies are sure to impress. They capture all the nostalgic flavors of the traditional cake in a delightful new format that’s incredibly satisfying.

Prep Time:

5 minutes

Cook Time:

9 minutes

Yields:

5
servings (approximately 15-20 cookies)

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Ingredients

These simple ingredients come together to create a cookie that tastes like it took hours, but only takes minutes!

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15 oz box chocolate cake mix
(A good quality chocolate fudge or devil’s food cake mix works best for a rich flavor.)
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2 large eggs
(Bind the dough and add moisture.)
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⅓ cup vegetable oil
(Contributes to the fudgy texture. Can substitute with canola oil or melted coconut oil.)
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1 tbsp water
(Just enough to bring the dough together. You can sometimes substitute this with a tablespoon of milk or coffee for extra depth of flavor.)

Icing Ingredients:

The rich, glossy chocolate icing is what truly sets these cookies apart, mirroring the iconic topping of a traditional Texas Sheet Cake.

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¼ cup softened butter
(Unsalted is preferred to control saltiness, but salted works if that’s all you have.)
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3 tbsp milk
(Whole milk for richness, but any milk will do. For an even deeper flavor, use brewed coffee instead of milk.)
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2 tbsp cocoa powder
(Unsweetened cocoa powder is key. Dutch-processed gives a darker, less acidic flavor.)
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2 cups powdered sugar
(Also known as confectioners’ sugar. Sifting it prevents lumps in your glaze.)

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Instructions

Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). While the oven preheats, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking. Alternatively, you can spray it generously with a non-stick cooking spray. This initial step is crucial for even baking.
Mix the Cookie Dough: In a medium-sized mixing bowl, combine the chocolate cake mix, two large eggs, ⅓ cup of vegetable oil, and 1 tablespoon of water. Using a sturdy spoon or an electric mixer on low speed, mix these ingredients thoroughly until just combined. Be careful not to overmix, as this can lead to tougher cookies. The dough will be thick and fudgy. Once mixed, roll about 2 tablespoons of the dough into smooth balls. Place these dough balls onto your prepared cookie sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking. Repeat this process until all the dough is used.
Bake the Cookies: Transfer the baking sheet to your preheated oven and bake for exactly 9 minutes. The cookies will look slightly soft in the center when you pull them out, but they will continue to set as they cool. Overbaking can result in dry cookies, so trust the short baking time to achieve that signature fudgy texture. As soon as they come out of the oven, carefully transfer them to a wire cooling rack to cool completely. This prevents the bottoms from getting soggy and allows for proper airflow.
Prepare the Icing: While the cookies are cooling, prepare the luscious chocolate icing. In a small saucepan, combine the ¼ cup of softened butter, 3 tablespoons of milk, and 2 tablespoons of cocoa powder. Turn the heat to low and whisk frequently. Continue whisking until the butter has fully melted and all the ingredients are well combined into a smooth, slightly simmering chocolate mixture. This process usually takes only a few minutes.
Finish the Icing and Glaze the Cookies: Once the butter mixture is smooth, remove the saucepan from the heat. Gradually stir in the 2 cups of powdered sugar, adding it one cup at a time. Whisk continuously until the sugar is fully incorporated and the icing is smooth and glossy. If the icing is too thick, add a tiny bit more milk (half a teaspoon at a time) until it reaches a drizzling consistency. If it’s too thin, add a little more powdered sugar. Drizzle this warm, rich chocolate icing generously over the top of all the cooled cookies. Allow the icing to set, which may take 30-60 minutes depending on your kitchen’s humidity. Once the icing has hardened slightly, your Texas Sheet Cake Cookies are ready to be enjoyed!

Expert Tips for Perfect Texas Sheet Cake Cookies

Do Not Overmix: When combining the cookie dough ingredients, mix only until no dry streaks of cake mix remain. Overmixing develops the gluten in the flour (even from a mix), leading to tougher cookies.
Perfect Baking Time: The 9-minute baking time is crucial for fudginess. The cookies will look slightly underdone, but they will firm up as they cool. Trust the process!
Cooling is Key: Ensure cookies are completely cool before applying the icing. Applying warm icing to warm cookies will result in a messy, runny glaze that won’t set properly.
Sift Powdered Sugar: To achieve a perfectly smooth, lump-free icing, sift your powdered sugar before adding it to the warm butter mixture.
Adjust Icing Consistency: If your icing feels too thick, add a tiny bit more milk (a teaspoon at a time) until it reaches a pourable but not watery consistency. If it’s too thin, whisk in a tablespoon more powdered sugar.

Delicious Variations to Try

While classic Texas Sheet Cake Cookies are wonderful on their own, feel free to get creative with these delicious variations:

Nutty Crunch: Stir in ½ cup of chopped pecans or walnuts into the cookie dough for added texture, or sprinkle them over the warm glaze for a classic Texas Sheet Cake topping.
Espresso Boost: Add 1 teaspoon of instant espresso powder to the cookie dough or ½ teaspoon to the icing mixture to deepen the chocolate flavor without making it taste like coffee.
Extra Chocolatey: Fold ½ cup of mini chocolate chips into the cookie dough before rolling for an even more intense chocolate experience.
Mint Chocolate: Add ½ teaspoon of mint extract to the icing for a refreshing twist.
Coconut Delight: Sprinkle toasted shredded coconut over the wet glaze for a tropical touch.
Spicy Kick: A pinch of cayenne pepper in the icing can add a subtle, exciting warmth.

Storage Instructions

These Texas Sheet Cake Cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature for up to 3-4 days. If stacking, place parchment paper between layers to prevent the glaze from sticking.

For longer storage, these cookies freeze beautifully. Once the glaze is fully set, arrange them in a single layer in an airtight freezer-safe container. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.

Serving Suggestions

These cookies are perfect for any occasion! Serve them:

With a tall glass of cold milk or a hot cup of coffee.
As part of a dessert platter for parties or potlucks.
A comforting treat for an afternoon snack.
As a simple, yet elegant, dessert after dinner.

Frequently Asked Questions (FAQs)

Can I use a different flavor of cake mix?: Absolutely! While chocolate cake mix gives the classic Texas Sheet Cake flavor, you can experiment with devil’s food, dark chocolate fudge, or even German chocolate cake mix for slightly different flavor profiles. Just stick to a chocolate-based mix for best results with this specific icing.
My cookies turned out dry. What went wrong?: The most common culprit for dry cookies is overbaking. Oven temperatures can vary, so it’s essential to watch them closely. Remember, these cookies are meant to be fudgy and will look slightly soft when removed from the oven. They will set as they cool on the rack. Another reason could be incorrect measurement of oil or eggs.
Can I make the dough ahead of time?: Yes, you can! Prepare the dough as instructed, roll it into balls, and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. You might need to add an extra minute or two to the baking time if baking from cold dough.
How can I prevent the icing from being lumpy?: The key to a smooth icing is to sift your powdered sugar before adding it to the warm butter and cocoa mixture. Also, ensure you whisk continuously while adding the sugar gradually.
Can I add nuts to the icing?: Yes, a classic Texas Sheet Cake often features pecans in the icing. You can sprinkle finely chopped pecans or walnuts over the warm, wet icing immediately after drizzling it on the cookies. They will stick as the glaze sets.

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation. It is based on a standard serving size and may vary depending on brands and specific ingredients used.

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