Bakery Style Eggless Zebra Cookies Recipe

22 September 2021
1 Like

- Bakery,
- Snacks
Cuisine: Indian
Difficulty: Easy

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Prep Time
10 Mins
Cook Time
10 Mins
Serving
6
View
177

Bakery Style Eggless Zebra Cookies

How to make Bakery Style Eggless Zebra Cookies

These Eggless Zebra Cookies are treat for the eyes as well as the tastebuds. These striped cookies are a lot of fun. they are real eye-catchers.

These Zebra-Striped Shortbread Cookies are easier than you thought, made by stacking vanilla and chocolate cookie dough. They are surely the perfect cookies to impress your loved ones.
Everybody is familiar with chocolate and vanilla flavors. Why bother to choose one when you can choose both? You are looking at chocolate and vanilla shortbread cookies baked together in a striking striped pattern. Pretty, right?

It looks complicated, but trust me that it is much easier than you think to pull off. These are eggless cookies and made with basic ingredients you can easily find in your pantry.

Looking at these Eggless Vanilla Marble Zebra cookies, you may think it’s hard to make. But it isn’t. These are perfect cookies when you can’t decide whether you want a chocolate cookie or a vanilla flavored cookie.

Ingredients

100g Butter

250g Maida (all Purpose Flour)

75g Cocoa Powder

150g Powdered Sugar

1 tsp Vanilla extract

1 tsp Baking powder

1/4 tsp Salt

75ml Milk

Directions

Steps to make Bakery Style Eggless Zebra Cookies

These Eggless Zebra Cookies look complicated, but trust me that it is much easier than you think to pull off. These are crunchy and extremely delicious cookies and made with basic ingredients you can easily find in your pantry.

Step 1

Place 50g softened butter into a large mixing bowl.

Step 2

Add 1/2 cup powdered sugar and 1/2 tsp of vanilla extract. Cream the softened butter and sugar until light and fluffy.

Step 3

Combine flour, baking powder and salt. Sift the flour. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Gradually add milk to the mix. Blend the ingredients until it forms a soft dough. The dough should not be sticky or runny.

Step 4

Wrap cookie dough bowl in plastic wrap and chill in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP.

Step 5

Place 50g softened butter into another large mixing bowl. Add 1/2 cup powdered sugar and 1/2 tsp of vanilla extract. Cream the softened butter and sugar until light and fluffy. Combine flour, baking powder and salt. Sift the flour. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Add 1/4 cup cocoa powder and mix it well. Gradually add milk to the mix.

Step 6

Blend the ingredients until it forms a soft dough. The dough should not be sticky or runny. Wrap cookie dough bowl in plastic wrap and chill in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP. Line the baking tray with either parchment paper or aluminum foil.

Step 7

Take a small portion of cocoa dough, Roll it into a log. For better clarity, refer to the video. With a sharp knife cut the log into 1/8 inch thick slices.

Step 8

Take one portion of cocoa dough in between your palms and roll it into thin stripes. Prepare all the stripes repeating the process.

Step 9

Roll the vanilla cookie dough into thick chapati sized circle and place the cocoa stripes here and there like zebra stripes.

Step 10

Take a rolling pin and flatten these cocoa stripes. Use a cookie cutter and cut into desired shapes.

Step 11

When you're ready to bake the cookies, preheat your oven to 180 degrees C . Line a baking sheet with parchment paper. Place the cookies on your prepared baking sheet, spacing about 2 inches (5 cm) apart.

Step 12

Bake for about 10-12 minutes or until the cookies are just firm around the edges but still a little soft in the center.

Step 13

Carefully lift the cookies with a spatula and transfer them on the cooling rack. Let the cookies cool on wire racks at room temperature. They will turn crispy and crunchy after cooling.

Conclusion

These chocolate marble sugar cookies are crisp and very chocolatey, the chocolate flavor is brought by a mix of cocoa, the marbling of zebra stripes makes them so pretty too!