By Kelly Bogard

“Texas, our Texas! All hail the mighty state!” I have had the lyrics to this song, by William J. Marsh and Gladys Yoakum Wright, running through my head for a few weeks now. Ever since our intern, Landee, suggested I make this week’s recipe for Texas Independence Day. March 2 is the official day that we celebrate Texas’ independence, but I thought maybe you would want to start a couple of days early with this week’s sweet treat.

A few years back, I shared a recipe for one of my favorite cakes, Texas Sheet Cake, a thin chocolaty cake covered with sticky sweet chocolate and pecan icing. You could make one of those for the holiday or you could make it bite-sized by making Texas Sheet Cake Cookies!

For the cookies, you will need…
1-1/3 c. flour
½ c. butter, softened
½ c. sugar
1/3 c. cocoa powder
¼ c. sour cream
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 egg
½ tsp. salt

And for the icing, you will need…
2 c. powdered sugar
¼ c. butter
2 tbsp. milk
2 tbsp. cocoa powder
¼ c. pecans, chopped

What these cookies lack in size, they certainly make up for in flavor. They are perfect for a celebration of 181 years of independence.

Start by preheating your oven to 350 degrees. While everything is heating up, cream together the butter and sugar. Next, mix in the eggs, vanilla and sour cream.
TexasSheetCakeCookies

In a large bowl, stir together the flour, cocoa powder, baking powder, cinnamon and salt. Slowly add the dry mixture in with the wet while mixing.
TexasSheetCakeCookies

Scoop about a tablespoon of the dough onto a lined baking sheet and bake for about eight minutes. The key is to not let them overcook and get hard. You want them to be super moist in the middle. Place them on a rack to cool.
TexasSheetCakeCookies

While the cookies are cooling, melt the butter for the icing in a small saucepan. Once melted, stir in the cocoa powder and milk. Next, whisk in the powdered sugar removing as many lumps as possible. Finally, stir in the pecans.
TexasSheetCakeCookies

Spoon a little bit of the icing over each cookie letting it run down the sides. Make sure they set up before storing.
TexasSheetCakeCookies

“God bless you, Texas! And keep you brave and strong. That you may grow in power and worth, throughout the ages long.” Here’s to another 181 years. From all of us at Texas Table Top, enjoy!

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Texas Sheet Cake Cookies
TexasSheetCakeCookies
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
dozen
Ingredients
cookies
icing
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 20 minutes
Servings
dozen
Ingredients
cookies
icing
TexasSheetCakeCookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
cookies
  1. Preheat oven to 350 degrees.
  2. Beat together butter and sugar.
  3. Mix in eggs, vanilla and sour cream.
  4. Combine the remaining dry ingredients.
  5. Slowly add the dry ingredients to the wet ingredients, mixing to combine well.
  6. Place tablespoon-sized balls of dough on a lined baking sheet.
  7. Bake for about eight minutes for soft cookies.
  8. Remove from pan to cool.
icing
  1. Melt the butter for the icing in a small saucepan.
  2. Stir in the cocoa powder and milk.
  3. Whisk in the powdered sugar and try to remove as many lumps as possible.
  4. Remove from heat and stir in the pecans.
  5. Pour the icing over the cookies.
  6. Allow icing to set before storing.
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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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