These delightful Zebra Cookies are buttery, crisp, and absolutely beautiful with their striped chocolate-and-vanilla pattern. They look fancy but are super easy to make — perfect for tea time, holidays, or as a sweet gift!
Ingredients:
Butter – 170g (¾ cup), softened
Icing sugar – 160g (1 ¼ cup)
Baking powder – 1 ⅛ tsp
All-purpose flour – 320g (2 ½ cups)
Corn starch – 1 tbsp
Cocoa powder – 2 tbsp
Instructions:
- Prepare the dough:
In a large bowl, beat the butter and icing sugar together until light and creamy. - Add dry ingredients:
Sift in flour, corn starch, and baking powder. Mix until a smooth dough forms. - Divide the dough:
Split the dough into two equal parts.
To one half, add the cocoa powder and mix well to create the chocolate dough.
The other half remains plain (vanilla dough).
- Shape the dough:
Roll out both doughs separately into rectangles of equal size and thickness (about ½ inch).
Place the chocolate layer over the vanilla layer, press gently, and roll tightly into a log. - Chill the dough:
Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up. - Slice and bake:
Preheat your oven to 170°C (340°F).
Slice the chilled dough into ½ cm thick cookies and arrange them on a parchment-lined baking tray. - Bake:
Bake for 10–12 minutes or until the edges are lightly golden.
Let them cool completely — they’ll become perfectly crisp as they cool!
Tips:
For sharper stripes, chill the dough before slicing.
You can add a drop of vanilla extract for extra aroma.
Store in an airtight container for up to 7 days.