Description
Delicious Zebra Cookies are a delightful treat featuring a beautiful swirl of vanilla and chocolate dough. These cookies are tender, buttery, and perfect for sharing, boasting a rich cocoa flavor balanced by classic vanilla sweetness. This recipe yields 24 cookies, ideal for coffee time or an elegant dessert platter.
Ingredients
Scale
Dough Ingredients
- 2½ cups (310g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- Optional: 1 tablespoon milk (to adjust chocolate dough texture, if needed)
Instructions
- Cream butter and sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy, ensuring the mixture is smooth and well-aerated to create a tender cookie texture.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated, providing flavor and binding the dough.
- Divide and flavor dough: Stir in flour and salt until a dough forms. Divide dough evenly into two portions. Add cocoa powder to one half and mix thoroughly. Add 1 tablespoon milk if the chocolate dough feels too stiff to work with smoothly.
- Chill dough: Wrap each dough half in plastic wrap and chill in the refrigerator for 30 to 60 minutes to firm up, making it easier to handle and shape.
- Layer and shape: Roll each dough half into equal-sized rectangles. Stack the chocolate dough on top of the vanilla dough, press lightly to combine, then roll the stack into a log for a zebra swirl effect or twist gently for a marbled design. Chill the log for 15 minutes to set the shape.
- Slice and bake: Preheat oven to 350°F (175°C). Slice the chilled dough log into ¼-inch thick cookies and place them evenly spaced on parchment-lined baking sheets. Bake for 10 to 12 minutes until the edges are just starting to turn golden.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled to enjoy the perfect crisp-tender texture.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Chilling the dough is crucial for clean slices and maintaining the zebra pattern during baking.
- The optional milk helps to loosen the chocolate dough if it becomes too dry or crumbly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer chocolate flavor, consider using Dutch-processed cocoa powder.
