🍪 Striped Slice-and-Bake Cookies (Vanilla & Chocolate)

The image you uploaded appears to show cookies with a striped or parallel line pattern. This is often achieved by either alternating strips of two different colored doughs (like vanilla and chocolate sugar cookie dough) or by decorating the surface of the dough before baking.

Based on the visual evidence and common baking techniques, here is a full recipe for Striped Slice-and-Bake Cookies, which is one common way to achieve this look.

Since the cookies in the image look like they are vanilla/light and dark (possibly chocolate), the recipe below uses both.

🍪 Striped Slice-and-Bake Cookies (Vanilla & Chocolate)

This recipe is based on creating two colored doughs, stacking them, and slicing them to reveal the striped pattern.

Yields: About 3-4 dozen cookies

Prep Time: 45 minutes

Chill Time: 2+ hours

Bake Time: 10-12 minutes

Ingredients

For the Basic Sugar Cookie Dough

• 2 cups All-Purpose Flour

• $1/2$ teaspoon Baking Powder

• $1/4$ teaspoon Salt

• $1/2$ cup (1 stick) Unsalted Butter, softened

• $3/4$ cup Granulated Sugar

• 1 large Egg

• 1 teaspoon Vanilla Extract

• 2 teaspoons Milk (if needed)

For the Chocolate Dough

• 3 tablespoons Unsweetened Cocoa Powder

Instructions

1. Prepare the Basic Dough

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3 minutes).

• Beat in the egg and vanilla extract until well combined.

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

2. Divide and Flavor the Dough

• Divide the dough evenly into two portions. Leave one portion as the vanilla dough.

• In the second portion, mix in the cocoa powder until the color is uniform. If the chocolate dough seems too dry or crumbly compared to the vanilla dough, mix in 1-2 teaspoons of milk.

• Shape each dough portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

3. Shape the Striped Log

• On a lightly floured surface, roll the vanilla dough into a rectangle, approximately 8×10 inches and $1/8$ inch thick.

• Repeat with the chocolate dough, rolling it into a rectangle of the same size and thickness.

• Brush one surface of the vanilla dough with a very light coating of water or a whisked egg white (this acts as “glue”).

• Carefully lay the chocolate dough rectangle directly on top of the vanilla dough, aligning the edges.

• Trim the edges to create a neat 8×10 inch rectangle with two perfect layers.

• Cut the layered dough rectangle lengthwise into four equal strips (each about 2 inches wide).

• Assembly:

  • Place one strip of dough with the vanilla side up. Lightly brush the top with water/egg white.

  • Stack a second strip on top, but flip it so the chocolate side is up.

  • Lightly brush the top with water/egg white.

  • Stack the third strip with the vanilla side up.

  • Lightly brush the top with water/egg white.

  • Stack the fourth strip, flipped to have the chocolate side up.

• You should now have a tall, layered block with alternating colors.

• Wrap this log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm. This is essential for clean slices.

4. Slice and Bake

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

• Unwrap the chilled dough log. Using a sharp, un-serrated knife, cut the log into $1/4$-inch-thick slices. The parallel lines should be visible in each slice.

• Place the cookies 1 inch apart on the prepared baking sheets.

• Bake for 10-12 minutes, or until the edges are just set and lightly golden. The cookies should still look pale.

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.