Uploaded December 2024 | Updated September 2026, 2 weeks ago
Learn how to make the best leopard print cookies.
►Full written recipe: thecookingfoodie.com/recipe/leopard-print-cookies-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Makes 40 cookies
Ingredients:
1/2 cup (115g) Butter, softened
3/4 cup (100g) Powdered sugar
1 Egg
1 teaspoon Vanilla extract
2 cups (250g) All-purpose flour
1 teaspoon Baking powder
Pinch Salt
2 tablespoons (g) Cocoa powder, separated
Directions:
1. Prepare the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate large bowl, beat the butter and sugar until light and creamy (about 2-3 minutes). Make sure to scrape the bottom and sides of the bowl.
3. Add the egg and vanilla extract, and mix until well combined. Make sure to scrape the bottom and sides of the bowl.
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5. Divide the dough into 1/3 (Should weigh about 170 grams) and 2/3 (Should weigh about 170 grams).
6. Take the smaller portion and divide it into 1/3 (60g) and 2/3 (110g).
7. Color the dough: Leave the largest portion (2/3) plain for the cookie base. To the medium portion add 1½-2 tablespoons of cocoa powder and mix until evenly combined for a dark brown color. To the smallest portion, add 1/2 teaspoon of cocoa powder and mix until evenly colored.
8. Now we have 3 dough portions with different sizes and colors. Wrap them with plastic wrap and refrigerate the dough for 30 minutes.
9. Create the leopard spots: Roll the black dough (medium portion) into a rectangle about 1/4 inch thick. Then cut into 2 strips as shown in the video. Shape the brown (smallest portion) dough into 2 thin logs as described in the video. Wrap the logs with the black dough and leave a little gap (don't seal the sough). Wrap and place in the freezer for 15 minutes.
10. Preheat your oven to 350°F (175°C) and line two baking sheet with parchment paper.
11. Assemble the cookies: Roll out the plain dough into a 1/4-inch (1/2 cm) thick circle. Take the dough from the freezer and cut it into 5 mm portions (see video). Place the prepared spots randomly over the plain dough. Use the leftover black dough to crate little dots (see video) and sprinkle them randomly.
12. Cover the surface with plastic wrap, gently press with a rolling pin, then roll the dough to flatten the spots into the base dough. Be careful not to over-roll; you want the spots to remain distinct.
13. Cut and bake: Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray.
14. Use the leftover dough: Unfortunately, you can't create leopard print cookies from the leftover dough, but you can make regular cookies: take all the leftover dough, combine it to a new dough, on a floured surface, roll the dough into a 1/4-inch (1/2 cm) thick circle. Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray. Repeat until you use all the dough.
15. Place the cookies on the prepared baking sheet, leaving some space between each cookie. Bake for 9-12 minutes, or until the edges start turning golden. Do not overbake.
16. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
17. Enjoy your stunning leopard print cookies!
Learn how to make the best leopard print cookies.
►Full written recipe: thecookingfoodie.com/recipe/leopard-print-cookies-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Makes 40 cookies
Ingredients:
1/2 cup (115g) Butter, softened
3/4 cup (100g) Powdered sugar
1 Egg
1 teaspoon Vanilla extract
2 cups (250g) All-purpose flour
1 teaspoon Baking powder
Pinch Salt
2 tablespoons (g) Cocoa powder, separated
Directions:
1. Prepare the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate large bowl, beat the butter and sugar until light and creamy (about 2-3 minutes). Make sure to scrape the bottom and sides of the bowl.
3. Add the egg and vanilla extract, and mix until well combined. Make sure to scrape the bottom and sides of the bowl.
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5. Divide the dough into 1/3 (Should weigh about 170 grams) and 2/3 (Should weigh about 170 grams).
6. Take the smaller portion and divide it into 1/3 (60g) and 2/3 (110g).
7. Color the dough: Leave the largest portion (2/3) plain for the cookie base. To the medium portion add 1½-2 tablespoons of cocoa powder and mix until evenly combined for a dark brown color. To the smallest portion, add 1/2 teaspoon of cocoa powder and mix until evenly colored.
8. Now we have 3 dough portions with different sizes and colors. Wrap them with plastic wrap and refrigerate the dough for 30 minutes.
9. Create the leopard spots: Roll the black dough (medium portion) into a rectangle about 1/4 inch thick. Then cut into 2 strips as shown in the video. Shape the brown (smallest portion) dough into 2 thin logs as described in the video. Wrap the logs with the black dough and leave a little gap (don't seal the sough). Wrap and place in the freezer for 15 minutes.
10. Preheat your oven to 350°F (175°C) and line two baking sheet with parchment paper.
11. Assemble the cookies: Roll out the plain dough into a 1/4-inch (1/2 cm) thick circle. Take the dough from the freezer and cut it into 5 mm portions (see video). Place the prepared spots randomly over the plain dough. Use the leftover black dough to crate little dots (see video) and sprinkle them randomly.
12. Cover the surface with plastic wrap, gently press with a rolling pin, then roll the dough to flatten the spots into the base dough. Be careful not to over-roll; you want the spots to remain distinct.
13. Cut and bake: Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray.
14. Use the leftover dough: Unfortunately, you can't create leopard print cookies from the leftover dough, but you can make regular cookies: take all the leftover dough, combine it to a new dough, on a floured surface, roll the dough into a 1/4-inch (1/2 cm) thick circle. Use a 2-inch (5cm) cookie cutter or knife to cut out shapes (circles, squares, or your choice). Transfer the cookies to prepared baking tray. Repeat until you use all the dough.
15. Place the cookies on the prepared baking sheet, leaving some space between each cookie. Bake for 9-12 minutes, or until the edges start turning golden. Do not overbake.
16. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
17. Enjoy your stunning leopard print cookies!
