Do you love Texas Sheet Cake? I do (hello thick and rich chocolate cake with the best poured icing in the world), but what I don’t always love is that it’s a make-it-and-eat-it-right-away sort of situation. If you’ve ever tried to save a few slices of Texas sheet cake “for later,” you know just what I mean. And that’s one of the many reasons why these thick and rich gluten free Texas sheet cake cookies are just.so.good.
The icing hardens nicely so it crackles a bit when you take that first bite, just like when you grab that first forkful of traditional Texas sheet cake. The cookies themselves are thick and almost cake-like, but not light and fluffy. They’re thick and rich.
The dough is super simple to make and even a bit more chocolatey than the original cake, which doesn’t have any chocolate in the batter. The cookies aren’t overly sweet at all, though, since the icing has plenty of sweetness to go around.
And since I bragged about how these cookies solve the eat-it-or-lose-it situation with Texas sheet cake, there are make-ahead instructions below. Now we can have our cake … (sorry) and eat it too! :)
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Prep time:Cook time:Yield:24 cookies
For the cookies
8 tablespoons (112 g) unsalted butter, chopped
3 ounces semi-sweet chocolate, chopped
1/3 cup (67 g) granulated sugar
1 egg (50 g, weighed out of shell) at room temperature, beaten
3 tablespoons (1 1/2 fluid ounces) milk, at warm room temperature (any kind)
1/2 teaspoon pure vanilla extract
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
First, make the cookie dough. In a medium-sized, heat safe bowl, place the chopped butter and chocolate, and melt in the microwave in 45-second bursts at 60% power until melted and smooth or over a double boiler on the stovetop. To the melted chocolate mixture, add the sugar and mix to combine, then the egg and vanilla, mixing to combine after each addition. Set the mixture aside. In a large bowl, place the flour, xanthan gum, salt, cinnamon, cocoa powder and baking soda, and whisk to combine well. Create a well in the center of the dry ingredients, and pour in the wet chocolate mixture. Mix until the dough comes together. It will be thick but soft.
Shape and bake the cookies. Divide the dough into 24 portions, each about 1 tablespoon, and roll each into a ball between your palms. Press the dough into disks about 1/2-inch thick, and place about 1-inch apart from one another on the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake until just set in the center, about 8 minutes. Remove the cookies from the oven and allow to cool for 5 minutes on the baking sheet or until set before transferring to a wire rack to cool completely. If you attempt to move them right after they come out of the oven, they will break.
Make the icing and ice the cookies. In a large bowl, place the confectioners’ sugar, cocoa powder and salt, and whisk to combine well. Create a well in the center of the sugar mixture and pour in the melted butter, milk and vanilla, mixing constantly until well-combined. Place the wire rack of cookies over a large piece of parchment paper to catch drips. Spoon the icing over the cooled cookies on the wire rack, and spread gently to coax the icing toward the edges of the cookies so it drips down the sides and through the rack. Allow the cookies to sit at room temperature until completely set. The icing will harden so it is dry to the touch, but will still give when pressed on firmly.
Make-Ahead Instructions. Freeze un-iced cookies in a single layer before placing in freezer-safe wrap and storing. Defrost cookies, ice according to the recipe instructions, and allow to set before serving.
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