How to make Bakery Style Eggless Zebra Cookies at Home

Place 50g softened butter into a 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. Gradually add milk to the mix. 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.

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.

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.

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.

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

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

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

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.

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

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.