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

Checkerboard Cookies - In Stacks with Chess Pieces on Top
Aren’t these so fun? I love the checkerboard effect 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. 

These whimsical cookies are soft, buttery, and crumbly, and are a fun addition to any holiday cookie spread.

Step by Step Overview:

Start the cookies by preparing a shortbread dough made with all purpose flour, baking powder, sea salt, unsalted butter, granulated sugar, egg, and vanilla extract.

Mixing Bowl with Vanilla Cookie Dough

I like to make it in the bowl of a stand mixer with medium speed, fitted with the paddle attachment, though you may also use a hand mixer, or even make it by hand altogether.

Remove half of the dough, then add espresso powder, melted chocolate, and cocoa powder to the remaining dough in the electric mixer.

Chocolate Cookie Dough in Mixing with Paddle Attachment
The espresso powder is optional, but I find that it really enhances the chocolate flavor.

Square each batch of dough into a rectangular block on a clean work surface, then wrap tightly with plastic wrap.

Log of Chocolate Dough and Log of Vanilla Dough
Refrigerate both doughs on a baking sheet for 1 hour.

Cut the white dough and chocolate dough block into desired size for checkering. I cut the block into thirds.
Cutting Chocolate Dough into Pieces
Then each piece into thirds again, to yield equal strips.
Chocolate Dough Cut Into Long Strips
Repeat with the second log of white dough, then start alternating strips of dough with chocolate and vanilla to form the checkerboard pattern.
Combined Alternating Chocolate and Vanilla Cookie Dough in Checker Shape
Square it off and press the vanilla and chocolate strips together firmly. Bench scrapers are a great tool for this job.

Refrigerate the square log of dough for 30 minutes.

When ready to bake, cut the dough into 1/4 inch thick slices and place on a parchment paper lined cookie sheet.

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

I personally do not coat the cookies, but if you want to sprinkle some extra crunchy sugar on top, you may brush with an egg wash, then sprinkle on some turbinado sugar.

Bake the cookies for 10 minutes at 350 degrees F, then cool completely on a wire rack. In my opinion, these taste best when they have cooled, rather than hot out of the oven.

Store leftovers in an airtight container at room temperature for up to 3 days. Otherwise, freeze for up to 3 months.

For more Christmas cookies perfect for the holiday season, try Chocolate Crinkle Cookies, Snowball Cookies, and No Chill Chocolate Chip Cookies.

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

Checkerboard Cookies

Servings: 24 to 36
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
 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