Checkerboard Cookies

By Makinze GorePublished: Sep 23, 2022

Approved by the Delish Test Kitchen

1 Rating

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Yields:

Prep Time:

10 mins

Total Time:

2 hrs 45 mins

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Checkerboard cookies are a classic vanilla and chocolate sugar cookie. They look far more complicated to make than they actually are. The two colors are made from the same dough, with half just getting some cocoa powder added to it. These are fun cookies to display on your holiday spread to add some character into the mix. You can also change it up by skipping the cocoa powder. Pour in a little food coloring to the doughs instead and make the checkerboard pattern any color you desire! These are also a great make-ahead cookie, as the dough can be made up to 3 days ahead and the cookies will keep well in an airtight container for about 5 days.

Have you made these yet? Let us know how it went in the comments below!

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Directions

1. Step 1In a large bowl, whisk flour, baking powder, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until creamy. Add egg and egg yolk and beat until incorporated. Scrape down sides and beat in vanilla. Add dry ingredients and beat again until just combined.
2. Step 2Transfer one-half of dough to a work surface. To remaining dough in bowl, add cocoa powder and beat until just combined.
3. Step 3Shape each half of dough into rectangles that are 2" tall and wide and about 5" long, making both as close to the same size and shape as possible. Wrap each half in plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
4. Step 4Cut each log into thirds lengthwise. Cut each piece into thirds lengthwise again (you should have 9 long strips from each block). Tim any rounded edges to help make perfect squares.
5. Step 5Place a strip of vanilla dough, then a chocolate strip, then another strip of vanilla right next to each other. Stack a piece of chocolate, then vanilla, then another chocolate on top. Stack a third row of vanilla, chocolate, and another vanilla. Repeat to make a second block of dough, starting with chocolate. Wrap doughs in plastic wrap and refrigerate until chilled, at least 1 hour or up to 2 days.
6. Step 6Preheat oven to 350°. Line 2 baking sheets with parchment. Cut dough into 1/3"-thick squares and arrange on prepared sheets.
7. Step 7Bake cookies until edges just start to turn golden and centers feel set, 10 to 12 minutes. Let cool on wire racks.
8. Step 8Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.