Checkerboard Cookies Recipe

Classic Checkerboard Cookies Recipe with a variety of chocolate and vanilla mixed into one cookie. These checkerboard cookies are a classic Christmas cookie recipe that our family has been making for over three decades. These cookies will make a fun addition to your cookie spreads this holiday season.

Prep Time 40

Cook Time 12

chill time 2

Total Time 2 52

Servings cookies

Calories 105kcal

Author Jessica (swankyrecipes.com)

Ingredients

1 cup unsalted butter softened
¾ cup granulated sugar
½ cup powered sugar
½ tsp salt
2 large egg yolks
2 tsp vanilla extract
2¼ cups all-purpose flour
1 oz semisweet chocolate melted
2 tbsp Dutch-processed cocoa powder

US Customary - Metric

Instructions

Beat butter, granulated sugar, powdered sugar, and salt on medium-high speed until light and fluffy; about 3-5 minutes.
Beat in egg yolks and vanilla extract until combined.
Gradually add flour on low speed until combined.
Divide dough equally in half.
Add ½ of the dough back to the mixing bowl. Mix in melted chocolate and cocoa powder until combined. This will be the chocolate dough. The remaining ½ dough will be the vanilla dough.
Transfer chocolate dough to countertop and form each piece into a 9 by 2-inch rectangle. Make sure your edges are all flat by pressing them against a cutting board. Form vanilla dough into a 9 by 2-inch rectangle.
Stack dough on top of each other. Wrap in plastic wrap. Chill in refrigerator for at least 2 hours or up to 3 days.
Preheat oven to 325°F. Line a cookie sheet with parchment paper.
Slice each dough block lengthwise into equal pieces. Cut each slice into strips. Assemble the strips, alternating vanilla and chocolate. See photos for directions.
Slice dough into ¼-inch thick squares. Space cookies about 1-inch apart on prepared sheets.
Bake in oven for 12-15 minutes or until the edges are light golden brown.
Allow cookies to cool for 5 minutes. Transfer to a cooling rack.

Nutrition