Go Back
Pin Recipe Print Recipe

Checkerboard Cookies

These cookies are adorable and can be a base for a pinwheel cookie as well.
Prep Time30 minutes
Cook Time10 minutes
Chill Time1 hour 30 minutes
Total Time2 hours 10 minutes
Servings: 12

Ingredients

Base Dough

  • 3 cups (390 g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract

Chocolate Dough

  • 2 1/4 tsp instant espresso powder
  • 2 oz semi-sweet chocolate, melted
  • 1 tbs cocoa powder

Instructions

  • In a medium sized bowl, mix flour, baking powder, and salt.
  • In a large bowl with an electric mixer on medium speed, cream butter and sugar until light and fluffy.
  • Switch mixer to high speed and add the egg and vanilla.
  • Switch mixer to low speed and add flour mixture until just incorporated and dough just starts to form into a cohesive ball.
  • Split the dough in half. One half will be your vanilla dough. With the other half, add the chocolate and cocoa powder until just combined.
  • Form each dough into a rectangular log: 2" x 2" x 6".
  • Wrap in plastic wrap and place in the fridge for at least one hour.
  • Cut each block into 9 pieces lengthwise. (Cut into thirds, then cut each piece into thirds again). Arrange in a grid pattern by alternating 3 x 3 pieces of vanilla and chocolate dough. Gently press together. Cover with plastic wrap and chill for half an hour.
  • Preheat oven to 350 F.
  • Remove logs and cut into 1/4 inch thick pieces. Refrigerate slices that are not about to be baked.
  • Bake for 10 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack.

Notes

Recipe from Fifteen Spatulas.