Imagine biting into a cookie thats not just delicious but also a visual delight. Eggless Zebra cookies bring together the best of both worlds rich, buttery vanilla dough swirled with deep, indulgent chocolate, creating an eye-catching striped or marbled pattern. These cookies are crispy on the edges, soft at the center, and have just the right balance of sweetness.
Each bite melts in your mouth, delivering the comforting warmth of vanilla and the bold, slightly bitter depth of cocoa. The contrasting flavors complement each other beautifully, making them a treat for both the eyes and the taste buds. Whether enjoyed with a cup of coffee, as an elegant gift, or simply as a snack, these cookies are sure to impress.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- Fun to make
- Flavours can be customised
- Looks attractive
INGREDIENTS USED IN EGGLESS ZEBRA COOKIES
ALL-PURPOSE FLOUR
I am using all- purpose flour to make my easy eggless zebra cookies. It provides structure and body to the cookies. The gluten in the flour forms a network that holds the cookies together. You can use whole wheat flour also in same proportion for a healthier version of these easy chocolate cookies.
COCOA POWDER
To make these cookies chocolatey I’m using this unsweetened cocoa powder by Cadbury. It gives that immense chocolate flavour to any baked good. You can use any good quality cocoa powder which is easily available to you in nearby grocery stores.
BUTTER
Softened butter is creamed with icing sugar to incorporate air, making the cookies light and fluffy. I have used this salted butter in my recipe. It provides moisture, richness, and flavour to the cookies. It also helps create a tender texture and contributes to the overall spread of the cookies during baking.
MILK
Milk is used to mix with the cocoa powder and chocolate dough, ensuring it is smooth and cohesive. It adds moisture to the dough, making it easier to mix and shape. Milk also helps bind the ingredients together.
ICING SUGAR
Icing sugar is whisked with butter to form a light, fluffy mixture, which serves as the base for the dough.it sweetens the cookies and helps achieve a fine, smooth texture. Icing sugar also aids in creating a tender crumb.
BAKING POWDER
It acts as a leavening agent, helping the cookies rise and become light and airy. It releases carbon dioxide when heated, causing the dough to expand.
EQUIPMENT USED FOR MAKING EGGLESS ZEBRA COOKIES
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your eggless zebra cookies come out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE THESE EGGLESS ZEBRA COOKIES
- Roll out both vanilla and chocolate doughs to the same thickness before layering them together.
- Once shaped into a log, freeze for 30 minutes before slicing. This helps keep the pattern sharp.
- Use a sharp, clean knife to ensure neat edges when slicing the cookies. If the dough gets too soft, chill it again before slicing.
- Bake at 180 C for 12-15 minutes or until the edges turn slightly golden.Avoid overbaking to keep them soft in the center.
- Let cookies cool on the tray for 5 minutes before transferring them to a wire rack.
- ¼ cup (55g) butter, softened
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- 1 cup flour
- ⅛ tsp baking powder
- 3 + 1 tbsp milk
- 1 tbsp cocoa powder
- In a bowl, add softened butter and powdered sugar and vanilla. Whisk it till it’s light, fluffy and pale in colour.
- Then add flour, baking powder and 2 tbsp milk and form it into a smooth dough.
- Divide the dough into 2 equal halves. Add in cocoa powder and 1 tbsp milk into one half of the dough.
- Further divide each portion into 4-5 small balls and roll them out into equal rectangles.
- Stack them alternatively in an uneven manner to resemble a zebra pattern.
- Wrap the stacked dough tightly to make a cuboid and refrigerate for 30 mins .
- Preheat the oven at 180 degrees for 5 mins and prepare a baking tray lined with parchment paper.
- Neatly cut the dough into slices and lay them on the prepared tray.
- Bake the cookies for 10-12 minutes until slightly brown around the edges.
If you like my Eggless zebra cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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