Checkerboard Cookies

Checkerboard cookies are a stunning treat that not only tastes delicious, but also looks so impressive! With a buttery, and crisp cookie featuring both a vanilla and a chocolate dough patterned into a checkerboard design. The cookies may look complicated, but with our easy steps and guide you'll be making these pretty cookies in no time!

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Course: Dessert

Cuisine: American

Keyword: checkerboard cookies, checkerboard pattern, chocolate cookies, Christmas cookies, vanilla cookies

Prep Time: 30

Cook Time: 10

Chilling Time: 2

Total Time: 2 40

Servings:

Calories: 124kcal

Ingredients

For Making the Cookie Base:

1 cup unsalted butter
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt

For Making the Two Doughs:

3 TBS unsweetened cocoa powder
2 TBS all purpose flour

Instructions

For Making the Cookie Base:

Cream together the butter and sugar in a large bowl (the bowl of a stand mixer), or with a hand mixer until light and fluffy, about 2 minutes. 1 cup unsalted butter, 1 cup granulated sugar
Add the egg and vanilla extract and mix until combined, scraping the edges and side of the bowl as needed. 1 large egg, 2 tsp vanilla extract
Add in the flour, baking powder, and salt and mix until combined and you have a nice soft dough. 2 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp salt

For Making the Two Doughs:

Divide the dough in half, into two equal portions.
Make the chocolate dough by placing half the dough back into the mixing bowl and adding in the unsweetened cocoa powder, mixing it into the dough until combined. Set the dough aside. 3 TBS unsweetened cocoa powder
Add the extra flour to the vanilla base and work it into the dough until combined completely. 2 TBS all purpose flour
Form each of the doughs into separate rectangular blocks that are about 2x2 inch square by 6 inches long.
Wrap them each with plastic wrap and place them in the fridge for 1 hour.
Using a sharp knife, carefully cut each block into 3 even strips. Then cut each strip into thirds again to give you 9 thin strips of each dough block.
Trim off any rounded edges to try and keep the checkerboard pattern neat.
Take one vanilla strip, then a chocolate strip, then another vanilla strip and press those together. Then on top of those alternate, chocolate, then vanilla, then chocolate. Then a third row the same as the first.
Press the strips together to remove any possible gaps, and smooth out the cookie dough into smooth lines.
Repeat making a second block with the opposite colors, starting with chocolate.
Cover the logs with plastic wrap and chill for at least another hour.
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
Take one log at a time and slice the dough into 3/8 inch thick pieces. Tim the cookie edges if desired, or needed to make neat square cookies. Place the cookies onto the prepared baking sheet 2 inches apart.
For a soft cookie, bake the cookies for about 8 to 10 minutes, or until the tops are set and the edges are lightly golden. For a crunchier cookie bake about 2 to 3 minutes longer.
Let the cookies cool for about 5 minutes on the baking pan, then transfer to a wire rack to cool completely.
Bake additional cookies as needed.

Notes

Customize your Flavors: Instead of a Chocolate Dough and a Vanilla Dough you could transform your vanilla dough with extracts or food coloring. Try a mint green dough with a little peppermint extract and green food coloring. Or try a little strawberry extract and pink food coloring. You name it!
Trim off the Excess: After you have sliced your cookie strips, I like to trim off the excess to make sure the strips are straight. Cut off any rounded edges or corners. You can also cut off the excess after squishing together your cookie strips, or even after slicing the cookies. You can discard the scraps, or roll them together to make a fun marbled sugar cookie dough.
Don't Skip Chilling: This is a cookie dough that needs to be chilled. The cookies will spread too much, and be too soft to work with if you do not.
Add a Sparkle: Brush the tops of the cookies with a simple egg wash (1 egg + 1 TBS water) and then sprinkle the tops with coarse sugar for an extra crunch, and a sparkly look on the cookies.
Storage Instructions: The cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

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