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Cookie Checkerboard

 Cookie Checkerboard
I created a tasty centerpiece for a game night by alternating squares of brown- and re-tinted sugar cookies. This checkerboard takes a bit of time to assemble, but it's not tricky to combine all of the ingredients and put it all together.—Awynne Thurstenson, Siloam Springs, Arkansas
44 ServingsPrep: 40 min. + chilling Bake: 15 min.


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Red paste food coloring
  • 2 ounces semisweet chocolate, chopped
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons water
  • Red Paste food coloring
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening


  • In a bowl, cream butter and sugar. Beat in egg, milk and vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture.
  • Divide dough in half. Add red food coloring to one portion; wrap in
  • plastic wrap. Refrigerate for at least 1 hour or until easy to
  • handle.

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Cookie Checkerboard (continued)

Directions (continued)

  • Melt chocolate in microwave or heavy saucepan. Stir 1 tablespoon of
  • the remaining dough into chocolate until well mixed. Stir chocolate
  • mixture into remaining plain dough. Wrap and refrigerate for at
  • least 1 hour or until easy to handle.
  • On a lightly floured surface, roll red dough to 1/4-in. thickness.
  • Cut into 32 squares (1-1/4 in. each) and 12 circles (1-in.
  • diameter); set aside. (Return dough to refrigerator as needed.)
  • Repeat with brown dough.
  • On a parchment- or foil-lined baking sheet, alternate red and brown
  • squares of eight squares. Gently press seams together. Place circles
  • on baking sheets. Bake at 350° for 12 minutes or until set.
  • Carefully slide parchment with checkerboard onto a wire rack to cool.
  • For glaze, combine the confectioners' sugar and enough water to
  • achieve a thin glaze. Tint with food coloring. Dip 12 red cookies
  • into red glaze; place on a waxed paper-lined baking sheet and
  • refrigerate until set.
  • Melt the chocolate chips and shortening in a microwave or heavy
  • saucepan, stirring frequently. Dip 12 brown cookies into chocolate
  • mixture; place on a waxed paper-lined baking sheet and refrigerate
  • until set. Yield: 1 checkerboard with 24 checkers.
Nutritional Facts: 1 serving (1 each) equals 98 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 61 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.