Make these eye-catching Black and White Striped Beetlejuice Cookies with a rich vanilla and chocolate flavor. They’re fun to make, and perfect for any Beetlejuice Beetlejuice themed party or for Halloween! No food coloring needed.
These striking Black and White Striped Beetlejuice Cookies are inspired by the classic film Beetlejuice™, and the new sequel Beetlejuice Beetlejuice™, which are full of quirky, fun, and slightly spooky vibes—just like these cookies.
They’re made with layers of rich black chocolate and buttery vanilla dough, creating a striped pattern that’s both eye-catching and delicious.
The chocolate part is made with black cocoa powder, which gives the cookies a deep, almost midnight black color that stands out against the creamy vanilla stripes. And the best part is you get that great black shade without any food coloring.
Making these cookies is easier than it looks. You make two simple doughs—one chocolate, one vanilla—then stack, chill, and slice them into perfect stripes.
The doughs are soft and manageable, and the process is really quite fun. They bake up quickly, into buttery shortbread.
The taste is a perfect balance of chocolate and vanilla—sweet, but not overwhelmingly so. And the chocolate stripes taste a lot like Oreos!
These striped cookies are perfect for Halloween parties, Beetlejuice movie nights, or anytime you want to bring a little bit of Tim Burton’s iconic style into your kitchen.
They’re simple to make, visually striking, and absolutely delicious.
The black and white striped pattern mimics Beetlejuice’s iconic suit, which is instantly recognizable from the films. Just like the character, these cookies are bold, a little quirky, and sure to stand out in a crowd.
Looking for more fun treats for a Halloween party or Beetlejuice party? Try Ghost Halloween Smoothie, Strawberry Halloween Monsters, or Halloween Oreo Brain Cookies!
Jump to:
Why You'll Love This Recipe
Fun Visual Appeal: These Beetlejuice cookies stand out with their black and white stripes, making them perfect for Beetlejuice themed parties or just a fun baking project.
Great Flavor Combo: The blend of rich black cocoa and buttery vanilla doughs are delicious.
Easy to Make: Despite their impressive appearance, these cookies are simple and quick to put together, requiring basic ingredients and straightforward steps. Scroll down for step by step photos.
Versatile Uses: Perfect for Halloween, movie nights, or as a unique gift for fans of the Beetlejuice films.
Kid-Friendly: This recipe is a great way to get kids involved in baking, from rolling out the dough to stacking and slicing the stripes.
Ingredients
- All-Purpose Flour: The base for both doughs, giving the cookies their structure. No need for any special flours here.
- Powdered Icing Sugar: Provides a smooth sweetness without graininess. Sift to remove lumps for a perfect dough texture.
- Cornstarch: Helps keep the cookies tender and light. It’s key to the soft texture, so don’t skip it.
- Unsalted Butter: Adds richness and flavor. Make sure it’s at room temperature for easy mixing.
- Black Cocoa Powder: Used in the chocolate dough, it gives a deep, dark almost black color and rich flavor. Regular cocoa powder can be used, but the color won’t be as striking. Find it online or at baking shops.
- Salt: Just a pinch enhances the overall flavor by balancing the sweetness.
- Egg White: Acts as the glue when stacking the dough layers, ensuring they stick together during baking.
See the recipe card for quantities.
What is Black Cocoa Powder?
Black cocoa powder is made by roasting cocoa beans at higher temperatures and then alkalizing them, which results in a deep black color and a rich taste. It’s often used to create strikingly dark baked goods and to add a more intense chocolate flavor.
Black cocoa powder is famously used in Oreo cookies. Its distinctive deep black color and rich, intense flavor give Oreos their signature look and taste.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
For the vanilla dough:
Add the butter and icing sugar to a bowl and beat until soft and combined. Whisk the flour, cornstarch and salt in a bowl, then gradually beat it into the butter mixture. Set aside.
For the chocolate dough:
Add the butter and icing sugar to a bowl and beat until soft and combined. Whisk the flour, black cocoa powder, cornstarch and salt in a bowl, then gradually beat it into the butter mixture. Set aside.
Roll the chocolate dough between two pieces of wax paper or baking parchment paper in a square about ⅛-inch thick. Place onto a cookie sheet in the papers.
Repeat with the vanilla flavour, in the same shape and thickness, then stack it (in its paper) on top of the chocolate flavour. Place in the fridge for 15 minutes.
Remove the top layer of paper from the vanilla square of dough, and brush with some of the beaten egg white. Place the chocolate dough on top (without its wax paper).
Trim the edges of the stack, so the sides are all straight.
Cut the dough into 6 equal-width strips.
Brush three of the strips with egg white and stack the other two on top of them. You will have two long narrow strips.
Place them onto the baking tray (ensuring they won’t fall over) and chill for a further 15 minutes to firm up a little.
Preheat the oven to 400°F/200°C. Line two cookie sheets with parchment paper.
Cut the dough into ¼-inch thick striped slices.
Place each one onto the cookie sheet, leaving space for them to rise.
Bake for 8 minutes or until the edges just begin to turn golden. Leave your black and white striped Beetlejuice Cookies on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Movie Night: Pair with a Beetlejuice movie marathon for a fun themed snack.
- Party Treats: Serve at Halloween or themed parties for a spooky yet delicious addition to the table.
- Gift Boxes: Package in a decorative box for a unique and tasty gift idea. Homemade are always better than Keebler cookies!
Storage
Store: Store the cookies in an airtight container at room temperature for up to a week.
Freeze: They also freeze well—just layer them between sheets of wax paper in a container, and freeze for up to three months. Thaw at room temperature before serving.
Top tips
- Chill the Dough: Don’t skip the chilling steps! It makes the dough easier to handle and helps the stripes stay sharp.
- Careful Rolling: Ensure you roll the doughs out to the same thickness for even stripes.
- Cut Even Strips: Use a ruler if you want perfectly even stripes—it’s worth the extra effort for a clean, professional look.
- Watch the Oven: Keep an eye on the cookies in the oven, as they can go from perfect to overbaked quickly. You want them just set, with a slight hint of golden edges.
FAQ
Yes, but the color will be less intense, resulting in more of a mid brown rather than black.
Make sure your dough is well chilled before slicing to keep the stripes neat.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Beetlejuice Cookies
Ingredients
For the vanilla dough
- ½ cup unsalted butter at room temperature (1 stick, 110g)
- ½ cup powdered icing sugar sifted (65g)
- 1 cup all purpose flour (120g)
- ¼ cup cornstarch (30g)
- Pinch of salt
For the chocolate dough
- ½ cup unsalted butter at room temperature (1 stick, 110g)
- ½ cup powdered icing sugar sifted (65g)
- ¾ cup all purpose flour (90g)
- ¼ cup black cocoa powder (30g)
- ¼ cup cornstarch (30g)
- Pinch of salt
To assemble
- 1 egg white lightly beaten
Instructions
For the vanilla dough:
- Add the butter and icing sugar to a bowl and beat until soft and combined. Whisk the flour, cornstarch and salt in a bowl, then gradually beat it into the butter mixture. Set aside.
For the chocolate dough:
- Add the butter and icing sugar to a bowl and beat until soft and combined. Whisk the flour, black cocoa powder, cornstarch and salt in a bowl, then gradually beat it into the butter mixture. Set aside.
To assemble
- Roll the chocolate dough between two pieces of wax paper or baking parchment paper in a square about ⅛-inch thick. Place onto a cookie sheet in the papers.
- Repeat with the vanilla flavour, in the same shape and thickness, then stack it (in its paper) on top of the chocolate flavour. Place in the fridge for 15 minutes.
- Remove the top layer of paper from the vanilla square of dough, and brush with some of the beaten egg white. Place the chocolate dough on top (without its wax paper).
- Trim the edges of the stack, so the sides are all straight.
- Cut the dough into 6 equal-width strips.
- Brush four of the six strips with egg white and stack them on top of each other. You should end up with two long, narrow stacks, each consisting of three strips of white dough and three strips of black dough, alternating between the two colors.
- Place them onto the baking tray (ensuring they won’t fall over) and chill for a further 15 minutes to firm up a little.
- Preheat the oven to 400°F/200°C. Line two cookie sheets with parchment paper.
- Cut the dough into ¼-inch thick striped slices. Place each one onto the cookie sheet, leaving space for them to rise.
- Bake for 8 minutes or until the edges just begin to turn golden. Leave them on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments