Eggless Checkerboard Cookies Recipe

Checkerboard cookie is a soft, buttery cookie that is so fun to make. It is made with a simple mix of ingredients like flour, butter, sugar, milk, vanilla essence and cocoa powder. Once you patiently do the chilling, rolling and stacking the dough, this visually appealing cookie can be easily made at home. Serve these cookies with a glass of milk, tea or as kids snack boxes. 

Checkerboard Cookies

I made a checkerboard cake few days back and it got really good response with my viewers which made me try different fancy cakes and cookies. I decided to try my hand on these beautiful checkerboard cookies. 

They are pretty easy to make and it is eggless. These cookies are not only fun to look at, but they taste really good as well. Taste buttery and melt in mouth. But the combination of chocolate and vanilla is what matters.

About Checkerboard Cookies

Checkerboard cookies are a rich, buttery treat which has a playful pattern that instantly attracts kids and adults. This is a perfect recipe when you don’t know or can’t decide whether to bake vanilla or chocolate cookies, this recipe got you covered in every bite. This cookie combines both vanilla and chocolate dough, arranged like a beautiful checkerboard design and baked. 

This recipe may look complicated, but I promise you that it is so easy to make and result in a bakery style look. And this cookie is an eggless version, uses very basic pantry ingredients like maida, butter, sugar, vanilla essence, cocoa powder and milk. The making process is so fun and creative that you can involve your kids, it will be a great activity for them during holidays. 

Despite its complicated or fancy look, these cookies don’t require any special tool or equipment. Layering and chilling the dough requires a little patience, but you’ll be happy with the outcome. The delightful mix of chocolate and vanilla flavour result in a soft textured, slightly thick cookie that is perfect for gifting and snacking. 

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FAQ 

Q. Can I make the dough in advance ? 

Yes, you can make the dough a day or two ahead. Tightly cover the dough using plastic wrap and refrigerate them. 

Q. Why do I need to chill the dough before shaping ? 

Chilling helps the dough stay firm, which makes it easier to cut, stack and shape into a checkerboard pattern. 

Q. Why does my cookie lose its shape ? 

This usually happens if the dough is too soft or warm. So, chill the dough longer before slicing and baking to keep the shapes intact. 

Q. Can I add other flavour to the cookie ? 

Yes, you can almond extract, chocolate chips, or chopped nuts for extra crunch and flavour.

Ingredients

All purpose flour – Regular all purpose flour is used. However you can substitute with whole wheat flour or use a mix of wheat flour and maida. 

Sugar – Sugar adds sweetness and helps to achieve a light, crispy texture on the edges.

Unsalted butter – Use good quality unsalted butter and it should be at room temperature before the process.

Cocoa powder – 2 tablespoons of cocoa powder is added to make the brown chocolate part of the cookie. Use good quality unsweetened cocoa powder as it provides a rich chocolate flavour. 

Vanilla extract – Vanilla adds beautiful aroma and balances the overall flavour. 

Salt – A pinch of salt is added to balance the sweetness. 

Milk – Milk helps to bind the dough and also adds mild softness. Adjust the quantity if required. 

Expert Tips

• Chilling the dough is very important as it makes the dough very firm.
• Make sure both vanilla and chocolate dough are rolled in the same size and thickness before stacking them. This helps to achieve a perfect block pattern. 
• While stacking the dough, brush some water. 
• After stacking the dough pieces together, chill them again before cutting into squares.
• If you don’t chill the dough, you may lose shape or the pattern won’t be achieved. So be patient. 

Storage & Serving

Once the cookies are completely cooled, transfer them to an airtight container and it stays good at room temperature for a week. 

Serve these fun and playful checkerboard cookies for kids snack boxes, or as an evening snack with a cup of milk. These cookies are good for gifting during parties and festive seasons. 

Step by Step Pictures

Cookie Dough

1)Take soft unsalted butter, granulated sugar (powdered), vanilla extract in a bowl.

2)use an electric beater to beat this till creamy and fluffy.

3)It will take around 5 minutes.

4)Add in plain flour.

5)Add a of salt. This helps balance the taste.

6)Mix this all together. The mixture will resemble coarse sand like texture.

7)Add very little milk just to bring the dough together. Don’t add too much, just add a tablespoon at a time.

8)Bring this together to form soft dough. Don’t knead the dough, just bring it gently together.

9)Divide the dough into two equal portions. Don’t need to measure exactly, just eye ball and divide them.

10)To one portion of the dough add in cocoa powder.

11)Mix gently to incorporate the cocoa into the dough. if the mixture gets dry, add little milk.

12)Wrap the dough with plastic wrap so it doesn’t dry out. Place this in in fridge for 30 minutes.

First Stack & Shaping

13)Now remove the dough from fridge. Allow it to sit for 5 minutes at room temperature. Roll it into log like.

14)Cut each flavoured cookie dough in half.

15)Roll each one into a thick square like. You can use plastic wrap to cover the dough and roll, so it doesn’t stick.

16)take one vanilla square, brush top with some water. So you can place the chocolate square on top so it sticks.

17)Press chocolate square on top and press gently.

16)Repeat this until you stack all 4 on top of each other alternatively.

17)Wrap this again with plastic wrap or parchment paper and put them in fridge for 30 minutes.

18)Now remove it from fridge. It must have firmed up. Cut off the edges so you have clean sides.

19)Cut each one in 4 equal slices. Make sure the thickness is same.

20)Now you have 4 thick slices.

Second Stacking & Shaping

21)Now we are going to create checker pattern. Brush top lightly with some water.

22)Stack each on on top of each other. Alternating with the flavours.

23)Cover the cookie with plastic wrap and chill them in fridge for 30 minutes.

24)Now remove the cookie dough. Cut it into thick slices.

25)Arrange the cookies in a parchment lined baking tray.

26)The remaining cookie dough can be shaped like marble cookies.

Baking

26)Arrange them in the baking tray and place them in a 170 degree c preheated oven for 15 to 17 minutes.

27)Remove from oven and cool completely.

28)Serve.

📖 Recipe Card

Checkerboard Cookies Recipe

Checkerboard cookie is a soft, buttery cookie that is so fun to make. It is made with a simple mix of ingredients like flour, butter, sugar, milk, vanilla essence and cocoa powder. Once you patiently do the chilling, rolling and stacking the dough, this visually appealing cookie can be easily made at home. Serve these cookies with a glass of milk, tea or as kids snack boxes. 

Prep Time 30 minutes mins

Cook Time 17 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 47 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 93 kcal

Ingredients  

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• 1 ¾ cup All Purpose Flour (Plain Flour) 210 grams
• ¾ cup Granulated Sugar (powdered) 150 grams
• 150 grams Unsalted Butter room temperature
• 2 tablespoon Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Fine Salt
• 2 tablespoon Milk

Instructions 

• Take butter, sugar, and vanilla extract in a bowl and cream them together using an electric beater for 4-5 minutes, until the mixture turns light and fluffy. Add the plain flour and salt, and mix well. The mixture should resemble wet sand. Slowly add milk, one tablespoon at a time, and gently knead to form a soft dough.

• Divide the dough into two equal portions. Add cocoa powder to one portion and knead well until evenly incorporated. If the mixture is dry, you can add very little milk to form the dough. Wrap both doughs in plastic wrap and refrigerate for 30 minutes, or until firm.

• Once chilled, remove the dough from the fridge and cut each flavours into two equal parts. Roll each portions into rectangles of the same size. Take one vanilla rectangle and lightly brush the surface with water. Place a chocolate rectangle on top, brush again with water, then place another vanilla rectangle over it. Brush once more and finish by placing the final chocolate rectangle on top.

• Wrap the layered dough tightly in plastic wrap and refrigerate until firm around 30 minutes. Remove from the fridge, trim the edges neatly, and cut into four equal strips. Brush one strip with water, place another strip on top, making sure the colours alternate. Repeat with the remaining strips.

• Wrap the stacked dough again and chill for another 30 minutes. Preheat oven to 170 degree C during the last 10 minutes of chilling.

• Take cookie dough from fridge. Once firm, cut into 1 inch width square cookies. Arrange them on a baking tray lined with parchment paper. Any leftover cutouts can be rolled together to create marble shaped cookies.

• Bake in a preheated oven at 170 degree C (340 degree F) for 15-17 minutes. Remove from the oven and allow the cookies to cool completely. Store in an airtight container.

Nutrition

Serving: 1gCalories: 93kcalCarbohydrates: 1gProtein: 0.3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 2mgPotassium: 18mgFiber: 0.3gSugar: 0.1gVitamin A: 314IUCalcium: 6mgIron: 0.1mg

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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