Zebra Cookies Recipe 

A sweet sugar cookie that resembles shortbread and is laced with a black cocoa dough to create the appearance of a zebra with two different tones.

– 263.67 g or 1 cup butter – 140 g or 1 cup powdered sugar – 58.33 g or ¼ cup granulated sugar – 0.58 tsp fine sea salt – 2.33 teaspoons pure vanilla extract – 1.17 large egg – 303.33 g plus 65g or 2 cups flour, plus ½ cup (divided) – 46.67 g or ⅓ cup black cocoa




Attach paddle to stand mixer butter and sugar bowl. For 3-5 minutes, cream the mixture until fluffy. Add egg, vanilla, and salt. Mix in flour. Correctly halve the dough. 

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STEP  1 .

Mix in the remaining flour (65g or ½ cup) to half. The other half cocoa. Weigh all the dough, add half to the stand mixer bowl, mix with flour, and wrap in plastic. 

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Combine, wrap, cocoa, second half). Wrap and refrigerate both doughs for an hour. Three hours dry them out and make them hard to work with. Heat oven to 350 F.  

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Baking sheet parchment. Form a 12x20-inch floured vanilla dough rectangle. Repeat chocolate dough. Split vanilla chocolate dough lengthwise. 4 layers. 

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Roll this stack to 2 inches all around gently but firmly. Half-doughs stack. Roll it another inch to expand. half-length stack. The rectangle should be 12" long and 2-3" wide.  

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Trim rectangle edges. Divide the rectangle into two 6" rectangles, then flatten and stretch it to 12" long and 4" wide with the rolling pin. If needed, trim edges. 

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For non-stick layers, brush egg white or water. Refrigerate for 10 minutes in plastic. Heat oven to 350 F. Cut the log every 1 cm with a chef's knife (thicker cookies).  

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Instead of pushing with the knife, gently saw layers to clarify. Each cookie needs sheet space even though they won't spread. Bake 12 min.

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See Also

Cranberry Curd Bars recipe