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Checkerboard Cookies Recipe

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4.2 from 38 reviews

  • Author: Amina
  • Total Time: 2 hours 27 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Checkerboard Cookies are delightful buttery biscuits featuring an appealing pattern of alternating vanilla and chocolate layers. These cookies combine a simple dough enriched with cocoa powder for a rich chocolate flavor, layered meticulously to create the signature checkerboard effect. Perfectly crisp on the edges yet tender inside, they make an impressive treat for tea time or celebrations.

Ingredients

Dough Ingredients

  • 1 ¾ cup All Purpose Flour (Plain Flour) (210 grams)
  • ¾ cup Granulated Sugar (powdered) (150 grams)
  • 150 grams Unsalted Butter (room temperature)
  • 2 tbsp Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Salt
  • 2 tbsp Milk

Instructions

  1. Cream Butter, Sugar, and Vanilla: Take butter, sugar, and vanilla extract in a bowl and cream them together using an electric beater for 4–5 minutes, until the mixture turns light and fluffy.
  2. Add Flour and Salt, Form Dough: Add the plain flour and salt, mixing well until the mixture resembles wet sand. Slowly add milk, one tablespoon at a time, kneading gently to form a soft dough.
  3. Divide and Add Cocoa: Divide the dough into two equal portions. Add cocoa powder to one portion, kneading well until evenly incorporated. If dry, add a little milk to form a soft dough.
  4. Chill Dough: Wrap both dough portions tightly in plastic wrap and refrigerate for 30 minutes until firm.
  5. Layer the Dough: Remove chilled dough from fridge, cut each flavor into two equal parts, and roll each into rectangles of the same size. Layer rectangles alternating vanilla and chocolate, brushing with water between layers to help them stick. Wrap the layered dough tightly and refrigerate for another 30 minutes.
  6. Cut and Stack Strips: Trim edges and cut the layered dough into four equal strips. Brush a strip with water and stack another on top, alternating colors. Wrap again and chill for 30 more minutes.
  7. Preheat Oven and Slice Cookies: Preheat oven to 170°C (340°F) during the last 10 minutes of chilling. Take dough from fridge and cut into 1-inch wide square cookies. Use leftover dough to create marble shaped cookies by rolling them together.
  8. Bake Cookies: Arrange cookies on a parchment-lined baking tray and bake in preheated oven for 15–17 minutes until cooked through and edges are lightly golden.
  9. Cool and Store: Remove from oven and allow cookies to cool completely on a wire rack. Store cooled cookies in an airtight container to maintain freshness.

Notes

  • Ensure butter is at room temperature for easy creaming.
  • Adding water between layers helps the dough pieces stick and maintain the checkerboard pattern during baking.
  • If dough feels too dry when adding cocoa, add milk gradually to achieve pliability.
  • Chilling the dough multiple times helps maintain shape and makes slicing easier.
  • Leftover dough can be combined and rolled into marble cookies for zero waste.
  • Bake until edges are just golden to ensure a crisp yet tender texture.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 17 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Western

Find it online: https://aminabakes.com/checkerboard-cookies-recipe/