These Zebra-Striped Shortbread Cookies are easier than you thought, made by stacking vanilla and chocolate cookie dough and then compressing them into a log. 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 6 basic ingredients you can easily find in your pantry
How to Make Zebra-Striped Shortbread Cookies
You start by making the basic vanilla and chocolate shortbread cookie dough. After you have made both flavors, it is time to layer them.
To do this, I divide each dough into two and stack them into 4 alternating layers. Press them gently but not evenly or your zebra pattern will be too neat. Then, cut vertically in the middle. Put one part overlay the other. Not you have 8 alternating layers.
Press, cut, and stack the dough again until you get 16 alternating layers. Press and roll the dough into a log. Cover with parchment paper or plastic wrap and chill until the dough is firm for at least 2 hours.
When ready to bake, cut the log into thin slices about 1/8 to 1/4-inch or about 3-5 mm. Put them into a prepared baking pan and make sure to leave about 2-inch in between because these cookies spread a lot. Bake for 13-15 minutes until the edges turn light brown. Transfer them to a cooling rack immediately.
I also provide a tutorial video on how I made these cookies. You can find it below the recipe card and my YouTube channel.
Make These Cookies in Advance
These Zebra-Striped Shortbread Cookies can be made several days in advance. After you make the cookie log, you can refrigerate it, covered, for up to 3 days prior to baking.
If you are making shortbread dough longer than 3 days ahead of time, it is best to freeze the rolled and cut cookies. To do this, freeze the cut cookies on a parchment paper-lined baking pan for 1-2 hours. Then, remove them and stack them in an airtight freezer bag for up to 3 months. Make sure to bake the frozen cookies for a few minutes longer.
More Shortbread Cookies
Check out also the other shortbread cookie flavors!
- Earl Grey Shortbread Cookies
- Matcha Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies