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Zebra Cookies

Striped shortbread like cookies made with vanilla and black cocoa dough.
Servings 12 cookies

Ingredients

  • 226 g or 1 cup butter
  • 120 g or 1 cup powdered sugar
  • 50 g or ¼ cup granulated sugar
  • ½ tsp fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 260 g plus 65g or 2 cups flour, plus ½ cup (divided)
  • 40 g or ⅓ cup black cocoa

Instructions

  • Set the butter and sugars in the bowl of a stand mixer and attach the paddle. Cream the mix for 3-5 minutes, until light and fluffy.
  • Add the salt, vanilla and egg and mix to combine. Add the flour and mix.
  • Separate the dough in half, preferably using a scale to be exact. Add the remaining flour (65g or ½ cup) to one of the halves. And the cocoa to the other half.
  • (I do this by taking out all the dough, weighing it then adding one half back to the stand mixer bowl, adding the flour and mixing it then transferring to plastic wrap. Then I’ll add the second half, add the cocoa, mix and wrap it).
  • Once the two doughs are wrapped, set them in the fridge for about an hour. Don’t leave
  • them more than 3 hours, they’ll dry out and be difficult to work with.
  • Preheat the oven to 350 F. Place a sheet of parchment paper on a cookie sheet.
  • Flour a work surface and roll out the vanilla dough to a large rectangle, about 12x20”. Repeat with the chocolate dough.
  • Lay the chocolate dough on top of the vanilla and slice in half lengthwise. Stack the two halves (now you have four layers).
  • Roll this stack out, using gentle but firm pressure, until it’s at least 2 inches wider on all sides.
  • Slice in half then stack those two doughs. Roll it out again, to a about an inch bigger.
  • Slice this in half lengthwise and stack them. Here you should have a rectangle that’s 12” long and 2-3 inches wide. Trim the edges so you have a neat, sharp rectangle.
  • Slice the rectangle in half (so you have two 6” rectangles) then use the rolling pin to flatten and stretch it until it’s again about 12” long and 4 inches wide.
  • Now trim any edges as needed. If you find that some of the layers are not sticking together, brush some water or egg white between them to get them to stick. Wrap this in plastic wrap and set in the fridge for 10 minutes.
  • Now preheat the oven to 350 F.
  • Using a chef’s knife, slice the log at every 1 cm (these cookies are on the thicker side). So that the layers will be very clear, don’t push down with the knife, instead, use a sawing method and do it gently and carefully.
  • Place each cookie on the sheet leaving just a bit of space, they won’t spread much but need some room.
  • Bake for 12 minutes.

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