Leopard Print Cookies Recipe

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. In a large bowl, beat the softened butter and powdered sugar for 2 to 3 minutes until light and creamy, scraping down the bottom and sides.
3. Add the egg and vanilla and mix until combined, scraping the bowl again.
4. Gradually add the dry ingredients to the wet ones and mix until a soft dough forms.
5. Divide the dough into two parts: about 170 g for one and about 350 g for the other. Divide the smaller part into 60 g and 110 g portions.
6. Mix 1½ tablespoons of cocoa powder into the 110 g portion until evenly dark brown. Mix 1/2 teaspoon of cocoa powder into the 60 g portion until evenly coloured.
7. Wrap the three dough portions and refrigerate for 30 minutes.
8. Roll the dark dough (110 g) into a rectangle about 1/2 cm thick and cut it into 2 strips. Shape the 60 g dough into 2 thin logs, wrap each log with a dark strip, leaving a small gap unsealed. Wrap and freeze for 15 minutes.
9. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
10. Roll the plain 350 g dough into a circle about 1/2 cm thick. Cut the chilled logs into 5 mm slices and place them randomly over the plain dough. Crumble leftover dark dough into small dots and scatter them over the top.
11. Cover with plastic wrap and gently press with a rolling pin, then roll just enough to flatten the spots into the base, without over-rolling.
12. Cut out cookies about 5 cm across and transfer them to the prepared sheets, spaced apart.
13. Bake for 9 to 12 minutes, until the edges just turn golden. Do not overbake.
14. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Summarized from The Cooking Foodie's video. Watch it for the details.

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