Checkerboard Cookies
User Reviews
4.3
12 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Chilling Time
30 mins
-
Total Time
1 hr 12 mins
-
Servings
36
-
Calories
91 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Checkerboard Cookies
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These Checkerboard Cookies are so appealing with their black and white checkerboard design that gives you both a chocolate and a vanilla flavored cookie in one.
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Ingredients
- 1 cup butter unsalted, softened (2 sticks)
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- 3 tablespoon cocoa powder
- 1 large egg
Instructions
- Combine the dough: In the bowl of an electric mixer, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down the sides of bowl.
- Knead the dough: Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide the dough in half. Put the other half back in the mixer and add the cocoa powder; mix until fully incorporated.
- Shape the dough: Place each half of the kneaded dough between two sheets of parchment paper. Using a rolling pin, shape dough into two 7-inch squares, about ⅜ inch thick. Using a sharp knife and a ruler, slice each square into nine ¾-inch-wide strips.
- Assemble the cookies: Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
- Preheat the oven to 350℉.
- Bake: Line two baking sheets with a Silpat baking mat or parchment paper. Slice each log into ¼-inch-thick slices; place cookies on baking sheets. Bake until done, 10 to 12 minutes. Remove baking sheets from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.
Notes
- Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks!
- These checkerboard cookies are perfect for freezing! You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just thaw them on the counter overnight and enjoy!
Nutrition Information
Show Details
Serving
1cookie
Calories
91kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
19mg
(6%)
Sodium
19mg
(1%)
Potassium
19mg
(1%)
Fiber
0.4g
(2%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Calcium
4mg
(0%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 91kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 19mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Calcium | 4mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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