checkerboard cookies

These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one!

Checkerboard Cookies

butter, room temperature

sugar

vanilla extract

baking powder

salt

all purpose flour

cocoa powder

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.

Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined.

Divide the dough in half, removing half from the mixing bowl.

Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.

Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.

Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.

Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.

Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.

Refrigerate again for at least 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.

Remove the dough from the refrigerator and slice into 1/4- inch pieces.

Place the pieces on the prepared baking sheet.

Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.

Fun and easy Checkerboard Cookies which are a great addition to any Christmas Cookie Box! Recipe with step-by-step photos.

butter

g fine salt

100 g icing sugar ((powdered sugar))

½ of the Cookie Dough Base

plain flour ((all-purpose flour))

water

Place the butter, salt and icing sugar (powdered sugar) into a large bowl.

Cream the ingredients together until the mixture is light and fluffy. If you are using an electric stand mixer, use the flat-paddle attachment.

Add the egg yolks.

Beat to combine well.

Weigh the mixture in a clean bowl.

Halve the mixture into separate mixing bowls.

To Make the Cookie Dough Base

Place one half of the Cookie Dough Base into the mixing bowl.

Add the additional ingredients for Vanilla Cookie Dough.

Beat the mixture together until the mixture resembles wet sand.

Add just enough water to bring the mixture together into a soft dough.

Remove the mixture to the kitchen bench.

Knead the dough lightly so that all of the ingredients are well-combined and there are no air-pockets in the dough.

Shape the dough into 2 logs, measuring 4 cm in width, 2 cm in height, 16-18 cm in length.

Wrap each log in plastic wrap.

Place the dough in the fridge for 30 minutes, or in the freezer for 15 minutes, to firm up.

To Make the Vanilla Cookie Dough

Repeat the same steps as for the Vanilla Cookie Dough.

To Make the Chocolate Cookie Dough

Unwrap the cookie dough logs from the plastic.

Slice each log in half lengthwise, so that you have 4 logs of each flavour, which are 2 cm in width.

Take one vanilla log.

Brush each vanilla log with some egg white.

Place a chocolate log on top of each vanilla log.

Brush one pair of the vanilla-chocolate logs with egg white.

Place the other vanilla-chocolate log on top, so that the colours are alternating.

Wrap the checkerboard cookie dough in plastic wrap.

To Shape the Checkerboard Cookies

If you want even-sized cookies, use a ruler to mark the width of each cookie (about 1 cm thick). Otherwise, you can eye-ball it and cut as you please.

Use a sharp knife to slice the cookie dough.

Place a sheet of baking paper on a large baking tray.

Arrange the cookie slices on the baking tray. The cookies do not spread very much upon baking, but space them apart to allow them to bake evenly.

To Slice the Checkerboard Cookies

Preheat the oven to 180°C/356°F (without fan).

Preheat a metal tray on the middle shelf in the oven.

Place the tray of cookies on the preheated metal tray.

Bake the cookies for 15-18 minutes, or until the cookies are lightly golden. 

Remove the tray from the oven.

Leave the cookies on the hot tray for about 5-10 minutes to firm up.

Remove the cookies to a wire rack to cool completely.

To Bake the Checkerboard Cookies

Great tasting cookies and easy to follow recipe, thanks to the photos.

I tried this recipe today but I was in a rush so my squares were not exactly the same size. But they taste lovely and I'm very happy with how they turned out.

<br>A tangy burst of cherry paired with the rich, almond-infused flavor of amaretto creates a festive twist on a classic buttery cookie 

Cherry Amaretto Checkerboard Cookies

unsalted butter, softened (113 grams)

sugar (100 grams)

egg yolk (about 15 grams)

almond extract

Tablespoon amaretto

all-purpose flour (180 grams)

Tablespoons freeze-dried cherries,

red food coloring (optional)

Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.

Beat in the egg yolk, almond extract, and amaretto.

Slowly fold in the remaining ingredients except for the cherry powder.*If you live in a less humid climate than I do, your dough may be more dry. If your dough is too crumbly, simply at 1-2 Tablespoons of water or milk until it is soft and pliable.

Divide the dough into two equal pieces and set one aside.

To one half of the dough mix in the cherry powder and red food coloring.

Form the dough into two equal size square logs, 2x2 inches tall. Make sure that your logs are as close in size as you can make them.

Chill the dough over night.

Cut each log into nine equal pieces. Start by cutting each log in thirds and then cut each third into thirds. Keep the pieces in order.

Now you will create two new logs from your original two logs. Lay one strip of cherry, one strip of amaretto, then another strip of cherry. Brush a little water between the pieces and gently press them together. Top the three strips with alternating colors, and repeat for the last layer, brushing water between the strips before gently pressing them together.

Repeat this with the alternating colors for the second log.

Return the dough to the refrigerator for 30 minutes and preheat an oven to 350°F.

Slice the cookies into 1/4 inch pieces.

Bake for 8-10 minutes. Enjoy!

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Top 3 checkerboard cookies recipes from across the web

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