Checkerboard Cookies

The best holiday season cookies are the ones that are easy yet impressive. After all, they need to surprise and delight at your next cookie swap or holiday party! These pretty checkerboard cookies fit the bill on both counts.

To make this checkerboard cookie recipe, you start with one basic shortbread dough that you’ll divide in two in order to mix in two different colors and flavors (in this case, vanilla and chocolate). While they look complicated, making the checkerboard design is easier than it may seem. The key is chilling the dough before shaping it. Once chilled, it’s just a matter of cutting it into strips and stacking them into an alternating color pattern. Then, like other slice-and-bake cookies, chill, slice and bake them.

Make several dozen cookies to wrap up as homemade food gifts, give them at the holiday cookie swap, serve them for a party, or simply have them on hand for your next festive family celebration.

Ingredients for Checkerboard Cookies

• Butter: Use unsalted butter for rich flavor and texture. Be sure to allow the butter to soften at room temperature.
• Sugar: Brown and granulated sugars sweeten the dough and contribute to cookie texture. Brown sugar adds molasses notes, while granulated sugar adds a subtle sweetness. Light and dark brown sugar are pretty interchangeable for most recipes. In this recipe, dark brown sugar might make a visibly darker vanilla cookie dough.
• Egg: One large egg is added to the dough to help the cookies rise while baking. Like butter, you want to bake with room-temperature eggs for easier mixing.
• Vanilla extract: A tiny bit of vanilla extract is added to enhance the dough’s flavor.
• All-purpose flour: Flour provides structure to these checkerboard cookies.
• Baking powder and baking soda: Baking powder and baking soda are leavening agents added to provide more lift to the baked cookies.
• Salt: Just a touch of salt helps to balance out the flavor of these cookies.
• Unsweetened chocolate: To add color and flavor, mix melted unsweetened chocolate into one half of the dough. This will give these cookies their checkerboard pattern.

Directions

Step 1: Cream the butter and sugars

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In a large bowl, cream the butter and sugars together until they become light and fluffy. Beat in the egg and vanilla extract.

Editor’s Tip: Properly creaming butter and sugar is essential to aerating the batter. This ensures the cookies have a lighter texture.

Step 2: Add the dry ingredients

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In another bowl, whisk together the flour, baking powder, salt and baking soda. Gradually beat the flour mixture into the creamed mixture.

Step 3: Divide the dough and add chocolate

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Divide the dough in half. Stir the melted chocolate into one portion. Wrap each portion separately. Refrigerate the dough for one hour or until it’s easy to handle.

Editor’s Tip: The dough will be a bit sticky, so chilling it for 30 minutes or more will make it easier to handle.

Step 4: Divide the dough again

Divide the plain and chocolate portions in half (you’ll have four sections of dough).

Editor’s Tip: Using a kitchen scale ensures even portions, which in turn helps make a more uniform checkerboard.

Step 5: Cut strips

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Roll out each portion between waxed paper into a 6×4-inch rectangle.

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Cut each rectangle lengthwise into eight 1/2-inch strips.

Editor’s Tip: Wax paper prevents the dough from sticking to your countertop while rolling it out. If you don’t have wax paper, use parchment paper instead.

Step 6: Stack the strips

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Stack the strips in groups of four, alternating the plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks.

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Repeat and press the dough together gently. Wrap the log in storage wrap and refrigerate it for at least two hours.

Step 5: Slice and bake the cookies

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Preheat the oven to 375°F. Unwrap and cut the cold dough into 1/4-inch slices. Place the cookies 1 inch apart on ungreased baking sheets. Bake the cookies for 9 to 11 minutes or until they’re set. Remove them from the sheets and transfer them to wire racks to cool.

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Checkerboard Cookies Variations

• Marble the dough: Not interested in a checkerboard cookie pattern? Combine the dough in small sections to create a marbled effect for the cookie dough log.
• Roll the log in sugar: To dress the cookies up, roll the log in superfine sugar or sanding sugar before chilling, slicing and baking the cookies. The edges will have a sparkly, festive look.
• Add nuts: Mix chopped walnuts, pecans or pistachios into the dough, or roll the log in finely chopped nuts before chilling, slicing and baking the cookies.
• Try another flavor: Love chocolate and orange together? Add orange extract to the vanilla dough. You could also try making these cookies with mint extract for mint chocolate checkerboard cookies.

How to Store Checkerboard Cookies

This recipe makes four dozen cookies, so you may have quite a few left over. Store any extra cookies in an airtight container or plastic bag at room temperature. One common cookie storage mistake is storing them before they fully cool.

How long do checkerboard cookies last?

Checkerboard cookies keep fresh for a while, which is part of what makes this such a wonderful Christmas cookie recipe. When stored at room temperature, they will last up to one week. Keep them longer in the freezer.

Can you freeze checkerboard cookies?

Yes, checkerboard cookies freeze very well! Store the cooled cookies in an airtight container or zip-top bag. They can be kept in the freezer for 8 to 12 months. Thaw the cookies at room temperature to enjoy.

Checkerboard Cookies Tips

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How do you avoid spreading when baking checkerboard cookies?

Chilling the dough is key to making distinct checkerboard cookies. Chilling throughout the process is crucial to help prevent the cookies from spreading. Be sure the cookie dough is still chilled when slicing it for clean, even cuts.

Can you make checkerboard cookies ahead of time?

Yes, you can make this checkerboard cookie recipe ahead of time, especially during the holiday season. Prep the dough, assemble the log and wrap it in storage wrap. Place the log in a freezer-safe bag and freeze the dough for up to two months. Before you bake, transfer the dough to the refrigerator to thaw. Slice the chilled dough and bake the cookies according to the recipe directions.

What’s the best way to package checkerboard cookies for gifts?

This checkerboard cookie recipe produces eye-catching treats for any occasion. To gift a batch, wrap the cookies in clear cellophane to show them off. Tie the cellophane closed with ribbon or twine. You can also use a small box or cookie tin to wrap them up.