Why You'll Fall in Love with This Recipe:
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Rich & Fudgy: These cookies have the same melt-in-your-mouth texture as Texas Sheet Cake.
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Perfect Cocoa Glaze: A sweet, glossy glaze takes these cookies to the next level.
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So Easy to Make: No need for fancy tools—just mix, scoop, and bake!
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Ideal for Sharing: Perfect for parties, gatherings, or gifting to friends.
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Flavor You Can't Forget: A touch of cinnamon adds a warm, cozy twist to these delicious cookies.
Ingredients You'll Need:
For the Cookies:
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1 cup unsalted butter
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1 cup water
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2 cups granulated sugar
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2 large eggs (room temperature)
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1 tsp vanilla extract
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1 3/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp ground cinnamon
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1/4 tsp salt
For the Glaze:
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1/2 cup unsalted butter
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1/4 cup whole milk
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1/4 cup unsweetened cocoa powder
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2 1/2 cups powdered sugar (sifted)
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1 tsp vanilla extract
Step-by-Step Instructions:
Step 1: Preheat & Prep Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
Step 2: Make the Cookie Dough In a medium saucepan, combine butter and water. Heat over medium heat until the butter is melted, then stir in the cocoa powder until smooth. Let the mixture cool slightly.
In a large bowl, whisk together sugar, eggs, and vanilla. Slowly add the cocoa mixture, stirring until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 3: Scoop & Bake Scoop rounded spoonfuls of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, until the cookies are set around the edges but still soft in the center. They’ll firm up as they cool, so don’t overbake. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Step 4: Make the Glaze In a small saucepan, combine butter, milk, and cocoa powder. Heat over medium heat until melted and smooth. Remove from heat and whisk in powdered sugar and vanilla until the glaze is glossy and smooth.
Step 5: Glaze the Cookies Once the cookies are completely cool, drizzle or spread the glaze over each cookie. Let the glaze set for 10-15 minutes before serving.
Why This Recipe Works:
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Melted Butter Base: This creates a fudgy texture without the need for creaming butter and sugar.
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Cinnamon Twist: Adds a cozy warmth and depth to the cookies, making them stand out.
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Glaze Magic: The glossy cocoa glaze hardens just a little, creating a perfect balance of sweetness and texture.
Variations to Try:
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Add Nuts: Stir in chopped pecans or walnuts for extra crunch.
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Spice It Up: Add a pinch of cayenne pepper for a subtle heat.
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Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend.
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Mini Cookies: Use a smaller scoop for bite-sized treats.
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Double Glaze: For extra indulgence, drizzle a second layer of glaze.
Tips for Success:
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Don’t Overbake: These cookies are meant to be soft and fudgy—take them out when the edges are set.
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Cool Completely: Let the cookies cool fully before glazing to keep the glaze from melting off.
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Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Serving Suggestions:
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Romantic Touch: Dust with a sprinkle of sea salt or edible gold flakes for a little extra elegance.
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Brunch Treat: Serve alongside coffee, tea, or milk for a sweet start to the day.
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Party Platter: Pair with other cookies like peanut butter or oatmeal raisin for a cookie assortment.
Final Thoughts:
Texas Sheet Cake Cookies are a mouthwatering, fudgy treat with all the rich flavor of Texas Sheet Cake, but in cookie form. With their soft centers, perfect glaze, and warm cinnamon twist, they’re an indulgent yet approachable dessert. Whether for a special occasion, a casual treat, or just when you’re craving something sweet, these cookies will definitely bring smiles.
