Description
Checkerboard cookies combine rich chocolate and smooth vanilla dough in a beautiful square pattern. Crisp on the outside and tender inside, they’re a fun and eye-catching treat perfect for holidays or everyday indulgence.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add egg yolks and vanilla extract. Mix until smooth.
- Add flour and salt gradually to form dough. Divide dough in half.
- Mix cocoa powder into one half of the dough. Wrap both doughs and chill for 30 minutes.
- Roll out both doughs into equal rectangles. Cut into even strips and alternate stacking to form a checkerboard pattern. Chill assembled dough for 20 minutes.
- Slice into ¼-inch thick cookies and place on baking sheet.
- Bake for 10–12 minutes until edges are lightly golden. Cool on tray for 2 minutes, then transfer to wire rack.
Notes
- Chill dough between steps to keep clean lines.
- Use a ruler and sharp knife for even squares.
- Store in airtight container for up to a week.
- Dough can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: checkerboard cookies, chocolate vanilla cookies, patterned cookies, holiday cookies, butter cookies