There’s just something about treats you enjoyed as a kid, like fudge stripe cookies. I had so much fun creating my own version of this classic cookie, and you will, too! As usual, make them gluten free or gluten-full.
It’s important to understand this upfront: these are a little messy to make! But isn’t that half the fun? Don’t worry about making them look perfect. If you have kids, let them help! They’ll love dipping them in chocolate and piping on the stripes.
This recipe (like many others) calls for room temperature butter. The easiest way to bring butter to room temperature is to let it sit out on the counter for 1 hour. It doesn’t need to sit any longer than that. You’ll know it’s ready when your finger makes a small indent in the butter. You don’t want it to be too soft!
(In case you’re looking for a quality gluten free flour, I recommend this one.)
The dough comes together in no time. But don’t overcream the butter and sugar. The dough is already prone to spreading, and the more air in the batter the more it will spread.
Let the dough chill for one hour before rolling it out on a floured surface. You want your dough to be about 1/4-inch thick. I used a 3-inch round cookie cutter and the bottom of a large piping tip to cut out my circles, but you can customize these according to the cookie cutters you have. You can also use a glass to cut out the larger circles.
Re-chill the cookies in the freezer for 10-15 minutes before baking them. This will help them hold their shape. Even still, you’ll want to re-form them about halfway through baking.
Bake one pan at a time, 6-8 cookies per baking sheet. Bake for 4 minutes and then take them out of the oven. Use the tip to re-cut the inner circles, and run a spoon around the outside edge to push the cookie back up a little. Bake for another 3-4 minutes. Take them out of the oven and again re-cut the inner circle and run a spoon around the outside edge. Let the cookies rest on the pan for 5 minutes before removing them to a wire cooling rack.
I recommend freezing the cookies before coating them in chocolate. Cold cookies are easier to handle. I like to freeze them overnight, but an hour in the freezer is enough.
Melt 20 oz. of semi-sweet baker’s chocolate in a wide-mouthed glass bowl. Dip the bottom of each cookie in the chocolate, and use a spoon to spread it on more evenly. Place the cookies chocolate side up on a baking sheet lined with parchment paper or silicone baking mats (like these; but as you can see I also like the ones with the macaron template). Chill the cookies in the refrigerator for 10 minutes or until the chocolate sets.
Spoon the remaining chocolate into a ziplock or piping bag (reheat the chocolate for 10 seconds if needed). Pipe stripes on the top of each cookie and again chill them until the chocolate is set.
Store them in an airtight container in the refrigerator or freezer.
I hope you love making these as much as I do! Tag me @rosesandwhiskers on Instagram if you try them, and use the hashtag #rosesandwhiskers.
Happy baking! 🙂
Fudge Stripe Cookies
- 2 cups gluten free 1 to 1 baking flour for gluten-full cookies, substitute all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup butter softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp butter extract
- 16-20 oz. semi-sweet baker's chocolate
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, cream the softened butter for about 30 seconds. Add in the sugar and cream for another 1-2 minutes, until light and fluffy. Beat in the egg on medium speed until incorporated, and then mix in the extracts.
- Add half of the dry ingredients on low speed until just combined. Add the other half and mix until just combined. Cover the bowl and chill in the refrigerator for at least one hour.
- Line baking sheets with parchment paper or silicone baking sheets.
- Take half of the dough out of the refrigerator, and roll it on a floured surface until it's about 1/4-inch thick. Let the dough warm for about 10 minutes if it's too hard to roll. Cut circles using a 3-inch round cookie cutter. Then use the bottom of a large piping tip to cut smaller circles in the middle. Place 6-8 cookies on a baking sheet and freeze for 10-15 minutes.
- Preheat the oven to 375°F (190°C) while the cookies are chilling. Re-roll any scraps and the remaining dough in the refrigerator.
- Bake on the middle or bottom row for 4 minutes, one pan at a time. The dough will spread some, but that's fixable. Take the pan out of the oven and use the tip to re-cut the inner circle. Also run a spoon gently around the edges. Bake for another 3-4 minutes, until the edges are lightly browned.
- Re-shape the cookies a second time, pushing the edges slightly with a spoon and re-cutting the center with the tip. Let the cookies rest on the pan for 5 minutes before removing them to a wire cooling rack. Once cooled, freeze the cookies for at least 1 hour. I like to freeze them overnight.
Adding the Chocolate
- Melt 16-20 oz. of semi-sweet baker's chocolate in the microwave according to the instructions on the box. (Use a wide-mouthed glass bowl.) I recommend starting with 20 oz. the first time you make these cookies. How much chocolate you'll need depends on how generous of a dipper/striper you are. It's better to have more than enough than less!
- Line baking sheets with parchment paper or silicone baking sheets. Take the cookies out of the freezer, and dip the back of each one in chocolate. Use a spoon to spread it on more evenly if need be. Place the cookies on the sheets, chocolate side up, and chill in the refrigerator for 10 minutes or until the chocolate is set.
- Spoon the remaining chocolate in to a ziplock or piping bag. (Reheat it for 10-15 seconds if needed.) Pipe stripes onto the front of each cookie. Chill in the refrigerator for another 10 minutes or until the chocolate is set.
- Store the cookies in an airtight container in the refrigerator or in the freezer. Enjoy!