Texas Sheet Cake Cookies

Ingredients

• Cookies
• 2¾ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup shortening
• ¼ cup unsweetened cocoa powder
• ¾ cup water
• 1 teaspoon baking soda
• 2 large eggs
• 1½ teaspoons vanilla extract
• ½ cup buttermilk
• Optional Buttermilk Substitute
• ½ cup milk
• ⅔ teaspoon white vinegar
• Family Icing
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 4 tablespoons soft margarine
• 3 tablespoons plus 1 teaspoon milk, divided
• 4 drops food coloring, optional

Instructions

1. 

   1

   Preheat the oven to 350°F and line large, flat baking sheets with parchment paper. If using the optional buttermilk substitute, stir the milk and vinegar together and let the mixture stand for 5–10 minutes before using.

2. 

   2

   Whisk the flour and granulated sugar together in a large bowl. Combine the shortening, cocoa powder, and water in a medium saucepan. Bring just to a boil over medium heat, stirring constantly, then remove from the heat. Pour the hot chocolate mixture over the flour mixture and stir until mostly combined.

3. 

   3

   Whisk the baking soda, eggs, vanilla, and buttermilk together in a small bowl. Add the mixture to the batter and stir just until no dry streaks remain. Cover and refrigerate for 45–60 minutes. The chilled dough should remain soft but scoopable.

4. 

   4

   Scoop about 3 tablespoons of dough for each cookie. Place 6 mounds on each prepared baking sheet, spacing them 2½–3 inches apart, and slightly flatten the tops with damp fingertips. Keep the remaining dough refrigerated between batches.

5. 

   5

   Bake one sheet at a time for 14–15 minutes, until the edges are set and the centers spring back lightly when touched. Do not overbake. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack and cool for another 10 minutes.

6. 

   6

   While the cookies cool, beat the powdered sugar, vanilla, margarine, and 3 tablespoons of milk together until smooth. Add the remaining 1 teaspoon of milk only if needed to reach a spreadable consistency. Stir in the food coloring, if using.

7. 

   7

   Spoon about 2 tablespoons of icing onto each slightly warm cookie and gently spread it almost to the edges. Let the cookies stand for 30–45 minutes, or until the icing is completely set.