Zebra Icebox Cookies
Bring a delightful touch of whimsy to your dessert table with Zebra Icebox Cookies, the perfect combination of elegance and fun. These buttery cookies showcase mesmerizing spiral patterns of classic vanilla and rich cocoa layers, making them as visually stunning as they are delicious. Crafted with simple ingredients like softened butter, granulated sugar, and unsweetened cocoa powder, these cookies are rolled into a log to reveal their signature “zebra” stripes once sliced. Their make-ahead icebox prep means effortless entertaining, while the tender, melt-in-your-mouth texture will win over every guest. Ideal for holiday treats, tea-time indulgence, or gifting, Zebra Icebox Cookies are sure to be a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 300 grams all-purpose flour
- 0.5 teaspoons salt
- 30 grams unsweetened cocoa powder
- 1 tablespoon milk
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and the egg to the butter-sugar mixture, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
Divide the dough into two equal portions. Leave one portion plain (for the vanilla layer).
To the second portion, add the unsweetened cocoa powder and milk. Mix until the cocoa is evenly incorporated into the dough.
Place each dough portion between two sheets of parchment paper and roll them out into rectangles of equal size and thickness (about ¼ inch thick). Refrigerate for 20 minutes to firm up the dough.
Once chilled, peel off the top layer of parchment paper from each dough rectangle. Carefully stack the chocolate dough on top of the vanilla dough, ensuring the edges are aligned. Gently press the layers together with a rolling pin.
Trim the edges to create a neat rectangle, then tightly roll the dough into a log lengthwise to form a spiral pattern. Wrap the dough log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Slice the chilled dough log into ¼-inch thick rounds and arrange them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set but not browned. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the Zebra Icebox Cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 203.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 172 mg | 13% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
