Texas Sheetcake Cookies


Texas Sheetcake Cookies

I was flipping through my photo editing software this week and saw some photos I took of Texas Sheetcake Cookies I made for our Super Bowl Dinner Party this past year. And I had every intention of posting the cookies right after but for some reason (reason = life) I never did. But, HOLY CRAP does the world need this recipe. I honestly can’t even stand how delicious these cookies are.

They came to be because while I love love love a good slice of texas sheet cake, because it makes so much I either (a) end up eating it all or (b) end up throwing half of it away. Neither choice is a good idea for this gal. These cookies solved my problem! Mr. Drizzle Kitchen and I can happily nosh away at a handful and then I can package some up and deliver to friends to save our waistlines and our garbage can 🙂

And since getting my little pup my cravings for chocolate have skyrocketed! I suppose lack of sleep and being trapped inside my house for a week will do that? Regardless, I’m happy to give you this recipe today because it’s damn delicious.

happy food is the best food!

xo, kendra

Texas Sheet Cake Cookies

allergy adaptable

Makes about 48-2 bite cookies

  • ½ c. unsalted butter, softened*
  • 1/3 c. granulated sugar
  • 1 egg*
  • 1 t. pure vanilla
  • 1 t. baking powder
  • ½ t. salt
  • 1 1/3 c. gluten free flour blend (I used this blend for this recipe: ½ c. sorghum flour, ½ c. tapioca starch and 1/3 c. quinoa flour)
  • 1 t. guar gum or 2 T. psyllium husk (unless your blend already contains xanthan, guar or psyllium)
  • ½ c. semi sweet chocolate chips

Icing

  • ½ c. unsalted butter*
  • 2 T. cocoa powder
  • 3 T. dairy free milk (I find that Ripple works best for this)
  • 2 ½ c. powdered sugar, sifted

Directions

  1. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  2. Whip together the softened butter and the granulated sugar until fluffy.
  3. Add the egg and vanilla and beat until just combined.
  4. In a small heat safe bowl melt the chocolate chips in 30 second intervals in the microwave until smooth.
  5. In a small bowl whisk together the baking powder, salt, gluten free flour blend and guar gum. Add the flour mixture into the bowl with the butter and mix until just blended.
  6. Pour the melted chocolate into the bowl and mix until blended.
  7. Scoop out onto the prepared sheets with a tablespoon.
  8. Bake for 6-8 minutes until they are just You don’t want these to overbake! Cool cookies.
  9. Prepare the frosting by melting the butter over low in a medium saucepan with the cocoa powder and the dairy free milk. Shake the sifted powdered sugar into the saucepan and whisk until you have a smooth mixture. Immediately pour over the cookies. Allow them to set about an hour and enjoy!

 

*To make dairy free: replace the butter with allergy free margarine for both cookies and frosting

*To make egg free: Make a flax egg by mixing together 1 T. ground flax meal with 3 T. hot water, let sit 5-10 minutes.

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