These fun checkerboard cookies are easier to make than they look! Vanilla and chocolate sable doughs are combined for this holiday cookie.

Checkerboard Cookies - In Stacks with Chess Pieces on Top
Aren’t these so fun?  I love the checkers so much that I had to break out the chess pieces for the photo.  The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and I really love eating the two together like this.  And just so you know, these whimsical cookies are soft, buttery, and crumbly, so if your crispy tooth is having a craving, it’ll have to wait for another day.  Here’s how to make the cookies:

The cookies start out with a shortbread dough.

Mixing Bowl with Vanilla Cookie Dough
Add espresso powder, chocolate, and cocoa powder to half that dough.
Chocolate Cookie Dough in Mixing with Paddle Attachment
Square each batch of dough into a rectangular block.
Log of Chocolate Dough and Log of Vanilla Dough
Refrigerate both doughs on a sheet pan for 1 hour.

Cut each block into desired size for checkering.  I cut the block into thirds.
Cutting Chocolate Dough into Pieces
Then each piece into thirds again.
Chocolate Dough Cut Into Long Strips
Start alternating the pieces with chocolate and vanilla.
Combined Alternating Chocolate and Vanilla Cookie Dough in Checker Shape
Square it off and press together.  Refrigerate the dough for 30 minutes.

Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
Checkerboard Cookies Recipe Batch on Parchment Lined Baking Tray Ready to bake
Bake!

Checkerboard Cookies Recipe Batch on Parchment Lined Baking Tray Ready to bake

Checkerboard Cookies

Servings: 24 to 36
Prep Time: 1 hr 20 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
 These fun checkerboard cookies are easier to make than they look! Vanilla and chocolate sable doughs are combined for this holiday cookie.
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Ingredients

  • 15 oz all purpose flour, by weight (3 cups, if measuring)
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2.25 tsp instant espresso powder
  • 2 oz bittersweet chocolate melted
  • 1 tbsp cocoa powder

Instructions 

  • Whisk to combine the flour, baking powder, and salt. Set aside.
  • In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.
  • Slowly add the flour mixture to the stand mixer bowl until combined.
  • Remove half of the dough, wrap in plastic and put into the fridge.
  • Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
  • Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.
  • Refrigerate both doughs on a sheet pan for 1 hour.
  • Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again (see blog photos).
  • Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.
  • Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
  • Bake for 10 minutes, then cool on a wire rack. Enjoy!

Nutrition

Calories: 173kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 52mg, Fiber: 1g, Sugar: 10g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: American
Author: Joanne Ozug