These two tone Christmas cookies are easy on your wallet and your time. Oil instead of expensive butter keeps the bars wonderfully soft, and you can mix the dough in one bowl without a mixer.
Stacking light and dark dough creates a pretty mosaic pattern in every slice. A coat of apricot jam and shredded coconut finishes them off. How do you get the marbled look without any tricky braiding?
How do you make two tone Christmas cookies?
The base is a simple oil dough that you divide into a light and a dark part. Stack the pieces on top of each other, roll them out together into one sheet and bake. Afterward, brush with jam and sprinkle with coconut.
At a Glance
- Prep time: 20 min
- Baking time: 25 min
- Servings: 20 bars
- Difficulty: Easy
- Calories: about 140 kcal per bar
- Trend: Budget baking / No butter
Ingredients
(US cups and spoons, with metric in brackets)
- 4 large eggs
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (20 g) vanilla sugar, or 2 teaspoons vanilla extract
- 2/3 cup (150 ml) neutral oil (sunflower or canola)
- 1 pinch salt
- 3 1/2 cups (450 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 2 tablespoons (15 g) unsweetened cocoa powder, for the dark half
- 1 tablespoon all-purpose flour, for the light half
- apricot jam, for brushing
- shredded coconut, for sprinkling
Instructions
- In a deep bowl, crack the whole eggs. Add the granulated sugar and vanilla sugar and whisk everything well.
- Pour in the oil and whisk again until the liquids are fully combined.
- Add the pinch of salt, the sifted flour and the baking powder. Knead by hand into a smooth, non-sticky dough.
- Divide the dough into two equal halves.
- Work the cocoa into the first half (if the dough feels dry, add a teaspoon of water). Knead the tablespoon of flour into the second half so both doughs have the same consistency.
- Divide the dark dough into two pieces and the light dough into two pieces (you will have 4 balls).
- Flatten the balls slightly and stack them, alternating colors: dark, light, dark, light.
- Place this “tower” on parchment paper and roll it out into one large sheet. Prick the whole surface with a fork so it does not puff up. You can slide the parchment onto a baking sheet.
- Bake in an oven heated to 350°F (180°C) for about 25 minutes.
- While the sheet is still warm, brush it generously with apricot jam and sprinkle with shredded coconut. Let it cool, then cut into squares or bars.
Video Recipe
Tips for Perfect Two Tone Christmas Cookies
- Roll directly on the parchment: The stacked dough can be hard to move. Roll it out on the parchment paper you will bake on, then slide the whole sheet onto the baking sheet.
- Less sugar in the dough: There is only a little sugar in the dough because the jam adds sweetness. If you like very sweet bars, add 1/4 cup (50 g) more sugar to the base.
Easy Variations
- Chocolate glaze: Instead of coconut, pour melted chocolate over the top of the sheet.
- Nut topping: Sprinkle ground walnuts over the jam for a crunchier finish.
Frequently Asked Questions (FAQ)
Can I use butter instead of oil? Yes, but melt it first. Oil keeps the bars soft for longer and they crumble less.
Which jam is best? A slightly tart jam such as apricot or red currant is ideal. It makes a nice contrast with the sweet dough and coconut.
How long do these Christmas cookie bars keep? Store them in an airtight container at room temperature. They stay soft and tasty for about 4 to 5 days.
Can I bake them ahead for Christmas? Bake them 4 to 5 days ahead and keep them covered. For longer storage, baked bars like these can generally be frozen wrapped airtight with parchment between layers; thaw at room temperature.
Are they good for a cookie exchange or gifting? Yes. Cut the cooled sheet into 20 even bars and layer them in a tin with parchment paper between the layers, so the jam and coconut stay neat.
This recipe shows that inexpensive pantry ingredients can make a treat that looks bakery-worthy. It is lovely with afternoon coffee or tea.
The recipe is based on a version by Dolci Veloci 89, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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