Zebra Cookies

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  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups margarine or butter, softened
  • 1 egg
  • 1/4 cup cocoa


  1. Use a mixer to cream sugars and margarine.
  2. Add egg and vanilla.
  3. Add in flour, mixing until dough forms.
  4. Divide dough in half. Mix cocoa into one half of dough.
  5. Pat or roll each half into 9-inch square. I recommend doing so on waxed paper. Cut each square into 3-inch strips. Cut strips crosswise into halves.
  6. Lift 1 brown strip with large metal spatula onto plastic wrap. Top with 1 white strip. Press firmly together. Top with remaining strips, alternating colors and pressing firmly to form a bar. When finished the bar should be about 4 1/2 inches long, 3 inches wide, and about 3 inches high.
  7. Wrap bar in plastic wrap and refrigerate until chilled, 1 to 2 hours.
  8. Heat the oven to 375 degrees. Cut bar into quarter-inch thick slices. Cut each slice crosswise into halves. Place on ungreased cookie sheet.
  9. Bake cookies for 8 to 10 minutes, or until edges begin to brown.
  10. This recipe makes 36 cookies.