Checkerboard Cookies
Delight in the nostalgic charm of Checkerboard Cookies, a dazzling blend of vanilla and chocolate doughs intricately woven into a mesmerizing pattern. These elegant treats not only impress with their eye-catching design but also captivate with their buttery, melt-in-your-mouth texture. Perfect for holiday gatherings, tea parties, or as an edible gift, these cookies are as fun to make as they are satisfying to eat. With straightforward techniques like layering and slicing, you’ll achieve bakery-worthy results right in your own kitchen. Best of all, they’re made with pantry staples like unsalted butter, cocoa powder, and all-purpose flour. Serve these crisp, flavorful cookies as a decadent afternoon snack or a stunning dessert centerpiece—guaranteed to charm any crowd.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon salt
- 1 tablespoon whole milk
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Gradually add the all-purpose flour and salt, mixing until combined and a dough forms.
Divide the dough evenly into two portions. Leave one portion plain (vanilla) and set it aside.
Sift the cocoa powder over the second portion of dough. Add the milk and mix until the cocoa is fully incorporated, creating a chocolate dough.
Shape each portion of dough into a rectangle. Wrap each dough in plastic wrap and refrigerate for 30 minutes to firm up.
Remove the dough from the refrigerator and place them on a floured surface. Roll each dough into a rectangle approximately 1/4 inch thick and of the same size.
Using a ruler and a sharp knife or bench scraper, cut each rectangle into long strips, about 1/2 inch wide.
To assemble the checkerboard pattern, layer the strips of dough by alternating vanilla and chocolate strips. For the first layer, alternate chocolate and vanilla; for the second layer, stack the opposite colors. Repeat until you have four alternating layers.
Press the layers gently together to adhere. Trim the edges to even out the checkerboard log, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough log into 1/4-inch-thick cookies. Place the slices about 1 inch apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These cookies can be stored in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
