Two-Tone Cookies: Black and White Sweet Treats

Two-Tone cookies are easy to make but look incredible with a black and white marble design. Flavor half of your cookie dough with cocoa powder and leave the other pure vanilla. Then roll them up for an elegant sweet treat.

How to Make Two-Tone Cookies

In a mixing bowl, combine the softened butter, sugar and vanilla powder until light and fluffy with an electric mixer.

Add the vegetable oil and continue mixing. Add the egg and mix until combined. Add the all-purpose flour and baking powder and fold with a rubber spatula until just combined.

Shape the dough into a log and cut into thirds.

In a small bowl, combine the cocoa powder and remaining vegetable oil until smooth.

Press one-third of the dough on a lightly floured work surface and add in some of the chocolate mixtures. Fold until the dough is evenly chocolate colored.

Divide the chocolate and vanilla doughs into 10 evenly sized balls. Roll the balls into thin snakes about ¼ inch in diameter and lined up the dough snakes on a parchment paper-lined baking sheet.

Flatten the dough into a square and roll the square up into a spiral. Wrap in parchment paper and chill in the refrigerator for at least 30 minutes.

After chilling, slice the dough log into ¼-inch round cookies. Arrange on a parchment-lined baking sheet and bake for 20 minutes.

Directions

Beat soft butter with sugar until pale and fluffy. Add ½ of an egg and vegetable oil. Work the mixture with a hand mixer until smooth, then add flour and baking powder.

Whisk cocoa powder with 60 ml of vegetable oil.

Cut the dough into thirds and dye one third with cocoa mixture.

Cut a cocoa ball of dough and one un-dyed ball of dough into 5 pieces, roll each into a roll.

Line cocoa dough strips with regular strips to form a striped layer.

Form a log with a leftover un-dyed ball of dough.

Place the log on top of the striped layer and roll, pressing slightly.

Let the roll chill for 30 minutes, then cut the log into individual cookies.

Bake at 190C/375F for 20 minutes.

Tips

Here are the best baking tips for these two-toned cookies:

Be sure to let your butter soften before starting to blend the cookie dough. Otherwise, it won’t get light and fluffy.

The dough needs to chill for 30 minutes before slicing.

Making the chocolate dough will be messy, but just keep kneading the dough until you have a thoroughly chocolate dough with no light-colored bits showing.