Texas Sheet Cake Cookies

Products Used
Texas Sheet Cake Cookies Imperial

Ingredients

Texas Sheet Cake Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 1 1/3 cups all-purpose flour*
  • 1/2 cup semi-sweet chocolate, melted

Icing

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350° F.
  2. In an electric mixer cream together butter and sugar until well combined and creamy. Add in egg and vanilla extract and beat until everything is fully incorporated.
  3. Mix in cocoa powder, baking powder, salt, cinnamon, and flour until it forms a batter. Pour in melted chocolate and stir until well combined.
  4. Scoop 18 balls of dough and place onto a lined baking sheet. Bake for 8 minutes or until cookies are just dry on top. Be careful not to overbake.
  5. Remove tray from oven and leave cookies on baking tray to cool completely.
  6. Once cookies are completely cool prepare icing. In a saucepan melt butter. Add remaining ingredients, whisking until smooth and pourable. If mixture is too thick add more milk 1 teaspoon at a time to get to a pourable consistency.
  7. Pour frosting over cooled cookies on baking tray. Let cookies sit for a couple of hours for icing to completely set.
  8. Remove and store in an airtight container for up to 3 days.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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