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Checkerboard Cookies
Besides offering a beautiful pattern, these Checkerboard Cookies give both vanilla and chocolate cookie in one. They’re soft butter cookies with a fun and festive look.
Prep Time
30 mins
Cook Time
15 mins
Chill Time
3 hrs
Total Time
3 hrs 45 mins
Servings:
20
cookies
Calories:
170 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ¾ cup butter softened, unsalted
- 1 cup powdered sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 3 ⅓ cups all-purpose flour divided
- 1 teaspoon kosher salt divided
- 3 Tablespoons cocoa powder unsweetened dark
- 1 egg white
Instructions
- In a mixing bowl, add in butter and powdered sugar and beat at medium speed, scraping down the sides of bowl, for about 2-3 minutes (until mixture is creamy).
- Beat in eggs and vanilla. Divide batter into two bowls. To one bowl of batter, add 1 2/3 cup flour, 1/2 teaspoon salt, and all the cocoa powder. To the other bowl add 1 2/3 cup flour and 1/2 teaspoon salt. Mix each until dough forms.
- Drop dough onto counter that's been dusted lightly with foil. Using plastic wrap, shape dough into a rectangle about 1/4--inch thick (see photos in blog post). Repeat with other bowl of cookie dough.
- Refrigerate dough for 30 minutes.
- Once chilled, cut dough into into strips of about 1/2-inch wide using a sharp knife (or pizza cutter).
- Gently beat one egg white. This will be used to stick the dough strips together. Place one strip of plain dough, brush with egg white on the side and attach a strip of chocolate dough next to it. Repeat so there are 4 strips of dough total on the bottom. Repeat on top of this dough, with alternating strips (so you get the checkerboard pattern). You'll create 3 rows of cookie dough stacked upwards.
- Wrap the stacked dough log with plastic wrap for about 2 1/2 hours (or up to 24 hours). Cookie dough can also be wrapped in plastic then in foil and frozen for up to 30 days.
- When ready to bake, preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Unwrap chilled dough and slice about 1/2-inch thick. Place cookies on prepared cookie sheet, about 1 inch apart. Bake for 13-15 minutes, until edges are lightly browned. Allow to cool 5 minutes on cookie sheet, then transfer to cooling rack to cool completely before serving.
Cup of Yum
Notes
- Use a sharp knife to cut the chilled cookie dough. A dull knife can compress the layers and blur the checkerboard pattern of the cookies.
- Baking time may vary with thickness of cookies (and ovens can vary too). Start checking around 13 minutes.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1cookie
Calories
170kcal
(9%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
35mg
(12%)
Sodium
127mg
(5%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
236IU
(5%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 cookies
Amount Per Serving
Calories 170
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 127mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 236IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.