Introduction: Zebra-Striped Cookies

Impress your guests with these beautifully shaped cookies. Each one features its own unique zebra stripe pattern, just like zebras in the wild!

And, unlike many other specialty-shaped cookies, the flavor is also amazing. These cookies are a very rich and buttery shortbread with a perfect texture.



  • 2-1/3 cups flour, divided
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup cocoa powder
  • 1-1/4 cups butter
  • 2/3 cups granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Colored sugar


  • Measuring cups and spoons
  • Metal bowls
  • Stand Mixer
  • Standard oven
  • Spatula
  • Whisk or spoon
  • Knife
  • Cutting board
  • Cooling rack
  • Parchment paper

Step 1: Making the Dough

Whisk 1-1/3 cups of flour, and 3/4 teaspoon of salt in a metal bowl. Whisk cocoa powder, remaining 1 cup of flour, and remaining 3/4 teaspoon of salt in a second metal bowl.

Beat butter, granulated sugar, and powered sugar in a stand mixer, on high speed. (about four minutes) Add egg and vanilla, and beat until smooth. Divide mixture between the two metal bowls. Then, one at a time, scrape the mixture back into the mixture, and beat on medium speed, until it forms a dough. (about three minutes)

Step 2: Forming the Dough

Place each dough on separate sheets of parchment paper, and divide each dough into four equal pieces. Take one of the chocolate pieces, and press it into a 6-inch by 2-inch rectangle. Then press one of the vanilla pieces into a 6-inch by 2-inch rectangle, and place it on top of the chocolate rectangle. Repeat this process, until you have four alternating layers.

Using the remaining four pieces of dough, repeat this process, until you have a second rectangle four layers thick.

Gently roll the two logs into cylinders, and wrap in plastic wrap. Place in a refrigerator for three hours.

Step 3: Shaping and Baking the Cookies

Preheat oven to 350 degrees.

Remove the two logs from the refrigerator, and place on parchment paper. Whisk one large egg, and brush on the surface of both of the logs. Thoroughly coat the surface of both logs with colored sugar. Place the logs on a cutting board, and slice the logs into rounds 1/4-inch thick. Place a piece of parchment paper on a baking sheet, and place the cookies on it, spaced 2 inches apart. Place the baking sheet on the middle rack of the oven, and bake about 10-15 minutes.

Allow to cool on the baking sheet for 2-3 minutes, then remove to a wire rack to cool.

Step 4: Plate and Serve

Place the cooled cookies on a platter and serve to your guests.

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