Checkerboard Cookies
Checkerboard cookies are a buttery fanciful cookie that are super easy too! Just make the dough, form logs and freeze them to make instant cookies, that look so pretty and taste so so good!
Equipment
- 1 Hand/stand Mixer
- 2 Cookie Sheets
Ingredients
- 1 cup butter (unsalted, room temperature)
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 and ½ teaspoons baking powder
- ½ teaspoons salt
- 3 cups all purpose flour
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon espresso powder
- ½ cup chocolate sprinkles (jimmies) optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar for 2 minutes.
- Add in the egg, the yolk, vanilla, baking powder, and salt. Mix for 1 minute or 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 and remove half of the vanilla dough from the mixing bowl.
- Add the cocoa powder and coffee powder (if adding) to the remaining dough and mix until incorporated.
- Shape each portion of dough into a squared log, 2- inches tall and 6- inches long. Make sure both logs are the same size.
- Place dough on a baking sheet and cover with plastic wrap. Place dough into the refrigerator to chill for at least 1 hour.
- Using a sharp knife slice the dough into thirds, lengthwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You should 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 parchment paper.
- Remove the dough from the refrigerator and slice into ¼- inch cookies.
- Place the pieces on the prepared baking sheet.
- Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.