Ree Drummond’s Texas Sheet Cake Cookies are the ultimate treat for Christmas that combines the delicious flavors that chocolate offers with the convenience of the cookie. If you’re baking for your family, friends or even Santa they are sure to please. In this article, we’ll do an in-depth look at the recipe and share tricks, tips, and ideas to make these cookies a standout of your baking for Christmas.
What Makes Texas Sheet Cake Cookies So Special?
The secret to these cookies is in their simple nature and taste. Utilizing the basics of your pantry like sugar, flour, and cocoa powder, you can make a delicious dessert that is both delicious and simple to make. The glaze, which is a delicious chocolate frosting, elevates the cookies to a level that is irresistible. Chocolate lovers will love this recipe. recipe is pure chocolate bliss.
Ingredients Breakdown
For the Cookies:
- Semisweet chocolate chips: Provide a rich, chocolatey base.
- All-purpose flour provides structure to cookies.
- Cocoa that is unsweetened Improves chocolaty flavor.
- Baking soda and baking soda ensure that the cookies rise correctly.
- Kosher salt helps balance sweetness.
- Salted butter adds the flavor and moisture.
- Sugar granulated and lightly brown sugar creates that perfect sweetness and chewiness.
- Egg is a glue that binds all the components together.
- Vanilla Extract adds depth to the flavor.
- Buttermilk Helps keep cookies moist.
- Chopped pecans toasted It’s an option, but it adds an amazing crunch.
For the Glaze:
- Salted butter is the basis for the glaze.
- Milk The milk thins the glaze until it reaches the ideal consistency.
- Cocoa that is unsweetened The glaze gets its chocolate-y flavor.
- Vanilla extract It adds warmth and scent.
- The powdered sugar is sweetener and makes the glaze thicker.
Step-by-Step Directions
Preparing the Cookies
- Prepare and prepare: Preheat your oven to 350 degrees F and place 2 baking sheets of parchment.
- Then melt The Chocolate: Microwave the semisweet chocolate chips at 50% power for 15 second intervals, stirring between each one until it is the mixture is smooth. Let it cool slightly.
- Mix Dry Ingredients A medium-sized bowl mix together the cocoa powder, flour baking powder, baking soda and salt.
- Cream Butter and Sugars: Beat the butter and sugar, as well as granulated sugar and brown sugar together in large mixing bowls until it is smooth and soft, approximately 2 minutes.
- Incorporate wet ingredients: Add the egg vanilla, egg, and chocolate melt into the mixture of butter. Mix until it is well combined.
- Mix Dry and dry Mixtures Mix in dry components and buttermilk, alternately mixing the two. Add the pecans.
- Then shape and Bake Dollop heaping teaspoonfuls of dough on baking sheets and space them two inches from each other. Bake for 8-10 minutes, turning the pans every so often. Allow to cool on baking pans for about 5 mins before you transfer onto an air-tight rack.
Preparing the Glaze
- Then melt the Butter: In a small saucepan in the microwave, melt the butter on the heat at a low temperature.
- Mix Ingredients Discard from the stove and whisk in cocoa powder, milk, and vanilla until smooth.
- Add powdered sugar: Gradually mix into powdered sugar until the glaze becomes smooth and shiny.
- Make the glaze: Spoon the glaze over the cookies and let it run across the sides. Let the glaze be set for approximately one hour.
Tips for Perfect Texas Sheet Cake Cookies
- Don’t overbake: The cookies should remain soft and soft in the middle.
- Toast the Pecans: Toasting enhances the flavor of pecans.
- Cool before glaze: Ensure the cookies are cool completely before adding the glaze in order to stop it from melting.
- Use high-quality cocoa powder: This will significantly affect the taste of Cookies and the glaze.
Frequently Asked Questions
What is the matter if I don’t love pecans?
Absolutely! You can leave out the pecans and not lose the taste. You can also add sprinkles or walnuts to give it an extra festive touch.
Can I bake cookies ahead of time?
Yes! Baking the cookie (without glaze) for up to 30 calendar days prior to the date and store them in the freezer. The cookies should be thawed at room temperature prior to making glaze and serving.
What can I do to keep cookies that I haven’t used?
Place the cookie in an airtight container the room temperature for a minimum of 3 days, or store in a refrigerator for up to one week.
Can I make a double recipe?
Definitely! This recipe can be scaled and is ideal for baking marathons during the holidays.
Can I substitute milk chocolate for semisweet chocolate?
Yes, but bear in mind that cookies will be more sweet. Make adjustments to the sugar as needed.
Variations to Try
- Mint Chocolate: Add a few drops of peppermint extract in the glaze.
- Peanut Butter Twist: Swirl peanut butter into the glaze prior to when it is set.
- Christmas Flair: Decorate with candy canes that have been crushed or festive sprinkles.
Why You Should Add These Cookies to Your Holiday Baking List
Texas Sheet Cake Cookies are more than just a sweet treat They’re a celebration of chocolaty goodness in each bite. The chewy texture, the delicious glaze and customized toppings make them an outstanding feature on any table. In addition, their simple design allows even beginners to produce professional-looking results.
Conclusion
Ree Drummond’s Texas Sheet Cake Cookies are essential to try during the season of Christmas. Their chocolatey flavor, combined with the variety of the recipe, guarantees that they’ll be a favorite with all. If you’re baking them for a celebration, giving cookies to family members or just enjoying the sweet delights These cookies are guaranteed to please. Gather your ingredients prepare your oven and allow the baking fun to begin!
Ree Drummond’s Texas Sheet Cake Cookies: The Ultimate Holiday Treat
- Total Time: 1 hour 30 minutes (includes glazing and setting time)
Description
Discover the ultimate recipe for Texas Sheet Cake Cookies! Rich chocolate flavor, easy-to-make glaze, and perfect for your holiday baking
Ingredients
For the Cookies:
- 1/2 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/3 cup buttermilk
- 3/4 cup chopped toasted pecans (optional)
For the Glaze:
- 6 tbsp salted butter
- 1/4 cup milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt Chocolate Chips: Microwave semisweet chocolate chips in 15-second intervals at 50% power, stirring between each, until smooth. Let cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until smooth and light, about 2 minutes.
- Incorporate Wet Ingredients: Add egg, vanilla extract, and melted chocolate to the butter mixture. Beat until combined.
- Combine Mixtures: Gradually mix in half the dry ingredients, then the buttermilk, and finally the remaining dry ingredients until smooth. Fold in chopped pecans if using.
- Shape and Bake: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8–10 minutes, rotating pans halfway through. Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack.
- Prepare the Glaze: Melt butter in a small saucepan. Remove from heat and whisk in milk, cocoa powder, and vanilla. Gradually add powdered sugar, whisking until smooth.
- Glaze the Cookies: Place the cooled cookies on a wire rack over parchment paper. Spoon glaze over the cookies, letting it drip down the sides. Allow glaze to set for about 1 hour before serving.
Notes
- Don’t Overbake: Keep the centers soft and fudgy by avoiding overbaking.
- Make Ahead: Bake the cookies unglazed and freeze them for up to 30 days. Glaze them after thawing.
- Customize Toppings: Swap pecans for walnuts, sprinkles, or even crushed candy canes for a festive twist.
- Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smooth dough.
- Storage: Store glazed cookies in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
- Prep Time: 20minutes
- Cook Time: 10minutes