Thursday, 15 November 2012

Baking My Way: Chocolate Ginger Zebras

Nutella cookies w/white chocolate drizzle 1 dozen

I'll be honest, these Pillsbury Chocolate Ginger Zebras cookies aren't very interesting. They're a little dry and fall apart very easily. So what I ended up doing was using some left over chocolate frosting and making sandwich cookies out of these. And you know, wow, it made them 100% better and the different spices and ginger really popped and added a good flare to all the chocolate. I wouldn't make this cookie again as is in this recipe but I would make them again in the sandwich cookie form.


  • 1/4  cup sugar
  • 1/3  cup shortening
  • 1/4  cup unsweetened cocoa
  • 1/4  cup dark corn syrup
  • 2  tablespoons milk
  • 1  egg
  • 1 1/2  cups All Purpose or Unbleached Flour
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon ginger
  • 1/2  teaspoon cinnamon
  • 1/8  teaspoon cloves
  • 3  oz. vanilla-flavored candy coating
  • 2  tablespoons shortening


  1. 1In large bowl, beat sugar and 1/3 cup shortening until light and fluffy. Add cocoa, corn syrup, milk and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, baking powder, ginger, cinnamon and cloves; mix well. Cover with plastic wrap; refrigerate 1 1/2 to 2 hours for easier handling.
  2. 2Heat oven to 350°F. Lightly grease cookie sheets. On floured surface, roll dough to 1/8-inch thickness. Cut with floured 2 1/2 to 3-inch cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 350°F. for 6 to 9 minutes or until set. Immediately remove from cookie sheets. Cool.
  3. 3In small saucepan, melt candy coating and 2 tablespoons shortening over low heat, stirring constantly. Drizzle over cooled cookies. Allow to set before storing.

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