Checkerboard Cookies. Cover work surface with plastic wrap. Chill the dough before attempting to shape into logs. Checkerboard Cookies are buttery, whimsical butter cookies that are perfect for when you can't decide if you want a chocolate or vanilla cookie! This is an easy cookie recipe that looks impressive, but is simple and fun to make! Place two strips of opposing colors next to each other.
Impress your friends and family with a plateful of checkerboard cookies.
Make the dough ahead and keep it refrigerated until you are ready to bake the cookies.
If you don't want to bake all seven dozen cookies at once, slice and bake a log or two at a time.
You can have Checkerboard Cookies using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Checkerboard Cookies
- You need of ●For Vanilla dough :.
- Prepare 1 1/4 cup of all purpose flour.
- You need 1/3 cup of sugar.
- Prepare 1/2 cup of butter (113g).
- You need 1 tsp of vanilla extract.
- You need of ●For Chocolate dough:.
- Prepare 1 1/4 cup of flour.
- Prepare 1/3 cup of sugar.
- You need 1/2 cup of butter (113g).
- It's 2 tbls of cocoa powder.
Checkerboard cookies look difficult to make, but they're actually pretty easy. Start with one batch of vanilla cookie dough, add chocolate to half of it, form four long, square logs, layer the dough into a checkerboard pattern, and slice. These not-too-sweet cookies will be right at home on a holiday cookie plate, at a bake sale, or shipped. These fun checkerboard cookies are easier to make than they look!
Checkerboard Cookies step by step
- For vanilla dough, Beat butter and sugar with vanilla extract till creamy. Add flour gradually mix and make a dough. Wrap in plastic wrap and store in fridge for 30 min..
- For chocolate dough, beat butter and sugar till creamy add flour and cocoa powder and mix together makes a dough. Wrap in plastic wrap and store in fridge for 30 min..
- When the doughs became chilled. Roll and make three equal size layers on butter paper. Do again this with chocolate dough..
- Place three slabs of dough alternating vanilla and chocolate dough, one on top of the other. Gently press the slabs together..
- Rearrange the slabs of dough to create two slambs forming 9 small rectangles cross-wise..
- Wrap each slab with plastic wrap and place in fridge for another 30 min. Preheat oven at 180° C..
- Unwrap the dough and slice it ¼ iches thick slice in cross wise. Bake it in preheated oven fo 12 to 15 min per batch..
- Dont touch after baking at that time, cool it completely and then shift to wrire wrack. Serve it when it's completely cool snd crisp. Enjoy with tea or coffee..
Vanilla and chocolate sable doughs are combined for this holiday cookie. I love the checkers so much that I had to break out the chess pieces for the photo. The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and. For checkerboard cookies, divide plain and chocolate portions in half. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks.