These chessboard cookies are slice-and-bake cookies that have a two-toned effect using two different doughs. The way that the doughs are put together gives each cookie the appearance of a chessboard, making them extra fun to eat as a snack or dessert.
To prepare the cookies, you first make a vanilla dough by combining butter with powdered sugar, an egg, vanilla, and flour. Then, you make another dough with butter, powdered sugar, an egg, flour, and cocoa powder to make a chocolate dough. After the doughs are chilled, they are then assembled into a single log that is refrigerated again before being sliced and baked. Although this recipe may appear complex, it is actually incredibly easy and everyone you serve them to will be impressed!
What are Chessboard Cookies?
Chessboard cookies are a type of butter cookie involving two doughs that are square-shaped and have the appearance of chessboards. Combining a chocolate dough with a vanilla dough in a single log before slicing and baking provides the chessboard look while offering the varying flavors of chocolate and vanilla.
Pro Tips
- Refrigerate the dough so that it firms up and is easy to roll out.
- If the dough sets up too much in the fridge and is difficult to work with, simply allow it to warm up on the counter for a few minutes.
- Use a sharp knife when you slice the cookies.
- You will know the cookies are baked when they are light golden on their bottoms and around their edges.
Frequently Asked Questions
Can I Freeze Chessboard Cookie Dough?
Absolutely! Once you have assembled the cookie dough log, simply wrap it in plastic wrap and place it in a sealed bag before putting it in the freezer. Then, when you are ready to bake the cookies, simply allow the cookie dough log to thaw before slicing it into cookies and baking them.
Why Did the Cookies Spread Out?
If you find that your cookies spread out too much during baking, it could be that the dough warmed up too much prior to baking. Before baking the cookies, you can place the baking sheets with the sliced cookies in the fridge to chill them.
How Can I Make the Chessboard Cookies More Square?
If you find that the dough log isn’t quite square, you could use a knife to square off the edges before slicing the cookies and baking them.
How to Store Chessboard Cookies
These chessboard cookies can be stored in a sealed container at room temperature and should stay fresh for up to 1 week. Alternatively, you could place them in the freezer for up to 3 months.
Ingredients
How to Make Chessboard Cookies
For the vanilla dough, in a bowl, beat the butter with the powdered sugar and vanilla until combined. Beat in the egg.
For the vanilla dough, in a bowl, beat the butter with the powdered sugar and vanilla until combined. Beat in the egg.
Sift the flour over the butter mixture and knead the mixture into a dough.
Sift the flour over the butter mixture and knead the mixture into a dough.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate it for 1 hour.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate it for 1 hour.
For the chocolate dough, in a bowl, beat the butter with the powdered sugar until combined. Beat in the egg.
For the chocolate dough, in a bowl, beat the butter with the powdered sugar until combined. Beat in the egg.
Sift the flour and cocoa powder over the butter mixture and knead the mixture into a dough.
Sift the flour and cocoa powder over the butter mixture and knead the mixture into a dough.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate it for 1 hour.
Shape the dough into a log, wrap it in plastic wrap, and refrigerate it for 1 hour.
To assemble the chessboard cookies, divide the vanilla dough in half and roll them into squares. Roll the chocolate dough into squares as well.
To assemble the chessboard cookies, divide the vanilla dough in half and roll them into squares. Roll the chocolate dough into squares as well.
Cut one square of the vanilla and one of the chocolate into strips.
Cut one square of the vanilla and one of the chocolate into strips.
On a surface, alternate a chocolate dough strip with a plain dough strip and another chocolate dough strip. Brush them with the egg white.
On a surface, alternate a chocolate dough strip with a plain dough strip and another chocolate dough strip. Brush them with the egg white.
Arrange other strips on top to create another layer.
Arrange other strips on top to create another layer.
Place it on top of one square of the vanilla dough, brush it with egg wash and roll it up to create a square-shaped log. Wrap it up and refrigerate it for at least 1 hour.
Place it on top of one square of the vanilla dough, brush it with egg wash and roll it up to create a square-shaped log. Wrap it up and refrigerate it for at least 1 hour.
Slice the log into cookies. Bake them in a 340 F (170 C) oven for 18 minutes.
Slice the log into cookies. Bake them in a 340 F (170 C) oven for 18 minutes.
Allow the cookies to cool before serving.
Allow the cookies to cool before serving.
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