Striped shortbread-style cookies made with vanilla and black cocoa dough.
Yields: 12 cookies
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Description
These eye-catching Zebra Cookies combine the classic richness of buttery shortbread with a dramatic swirl of vanilla and black cocoa dough. The result is a tender, layered cookie that’s not only visually striking but also deliciously balanced in flavor—slightly sweet with deep chocolate undertones. While the layered technique takes a bit of time and precision, the final result is a show-stopping treat perfect for gifting, holiday trays, or impressing at any cookie swap.
Ingredients
226g (1 cup) unsalted butter, at room temperature
120g (1 cup) powdered sugar
50g (¼ cup) fine granulated sugar
½ tsp fine sea salt
2 tsp pure vanilla extract
1 large egg
260g + 65g (2 cups + ½ cup) all-purpose flour
40g (⅓ cup) black cocoa powder
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, and granulated sugar for 3–5 minutes until light and fluffy.
Mix in the salt, vanilla extract, and egg until fully incorporated.
Add 260g (2 cups) of the flour and mix until just combined.
Divide the dough in half using a kitchen scale for accuracy. To one half, add the remaining 65g (½ cup) of flour and mix until smooth. To the other half, add the black cocoa and mix until fully incorporated.
Wrap each dough separately in plastic wrap and refrigerate for 1 hour (but not longer than 3 hours to avoid drying).
Roll both vanilla and chocolate doughs into large rectangles (approx. 12×20 inches). Lay the chocolate dough over the vanilla dough. Slice in half lengthwise and stack the halves to create four layers. Gently roll out the stack to expand it by at least 2 inches on each side. Slice in half again and stack, then roll out slightly larger once more. Repeat once more: slice lengthwise, stack, and roll to about 12″ long and 2–3″ wide. Trim the edges to create a clean rectangle.
Slice the rectangle in half (to make two 6-inch pieces). Use a rolling pin to flatten and stretch each piece to about 12×4 inches. If layers begin to separate, brush a little water or egg white between them to help them stick. Wrap tightly in plastic wrap and chill for 10 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a sharp chef’s knife, slice the dough into 1 cm thick cookies. Use a gentle sawing motion rather than pressing down. Arrange cookies on the baking sheet, leaving slight space between them. Bake for 12 minutes, or until set but not browned.
Tips
Use black cocoa (not Dutch-process or natural cocoa) for the striking zebra contrast.
To ensure even layering, always roll from the center outward with even pressure.
If dough becomes too soft while handling, chill briefly before proceeding.
Zebra Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 cookies 1x
Description
These eye-catching Zebra Cookies combine the classic richness of buttery shortbread with a dramatic swirl of vanilla and black cocoa dough. The result is a tender, layered cookie that’s not only visually striking but also deliciously balanced in flavor—slightly sweet with deep chocolate undertones. While the layered technique takes a bit of time and precision, the final result is a show-stopping treat perfect for gifting, holiday trays, or impressing at any cookie swap.
Ingredients
226g (1 cup) unsalted butter, at room temperature
120g (1 cup) powdered sugar
50g (¼ cup) fine granulated sugar
½ tsp fine sea salt
2 tsp pure vanilla extract
1 large egg
260g + 65g (2 cups + ½ cup) all-purpose flour
40g (⅓ cup) black cocoa powder
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, and granulated sugar for 3–5 minutes until light and fluffy.
Mix in the salt, vanilla extract, and egg until fully incorporated.
Add 260g (2 cups) of the flour and mix until just combined.
Divide the dough in half using a kitchen scale for accuracy. To one half, add the remaining 65g (½ cup) of flour and mix until smooth. To the other half, add the black cocoa and mix until fully incorporated.
Wrap each dough separately in plastic wrap and refrigerate for 1 hour (but not longer than 3 hours to avoid drying).
Roll both vanilla and chocolate doughs into large rectangles (approx. 12×20 inches). Lay the chocolate dough over the vanilla dough. Slice in half lengthwise and stack the halves to create four layers. Gently roll out the stack to expand it by at least 2 inches on each side. Slice in half again and stack, then roll out slightly larger once more. Repeat once more: slice lengthwise, stack, and roll to about 12″ long and 2–3″ wide. Trim the edges to create a clean rectangle.
Slice the rectangle in half (to make two 6-inch pieces). Use a rolling pin to flatten and stretch each piece to about 12×4 inches. If layers begin to separate, brush a little water or egg white between them to help them stick. Wrap tightly in plastic wrap and chill for 10 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a sharp chef’s knife, slice the dough into 1 cm thick cookies. Use a gentle sawing motion rather than pressing down. Arrange cookies on the baking sheet, leaving slight space between them. Bake for 12 minutes, or until set but not browned.
Notes
Use black cocoa (not Dutch-process or natural cocoa) for the striking zebra contrast.
To ensure even layering, always roll from the center outward with even pressure.
If dough becomes too soft while handling, chill briefly before proceeding.