These egg free vanilla and chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions.
Some weeks back I made a variety of cookies for Vacation Bible School. I know it has been a while but I did not want you to miss these egg free vanilla and chocolate flavored Checkerboard Cookies. I am excited to show you a new method of assembling the checkerboard suggested by August, a fan of Roti n Rice. August went to great lengths to send me diagrams of how it can be done. You can see his detailed comment in this Matcha Checkerboard Cookies post. Many thanks to him for sharing it with us.
The traditional method calls for nine strips of dough for the assembly. August’s method uses fewer cuts and bigger pieces of dough inspired by watching his grandma cut fabric when making quilts. I found it to be much simpler as I got to work with slabs instead of strips of dough. I will definitely use this method in the future.
For the dough, I used basically the same ratio of ingredients as my Matcha Checkerboard Cookies but changed the flavorings. I also realized that I did not really need the egg wash to glue the pieces of dough together as they are quite pliable and can simply be pressed together. Since no egg is used, the dough can be a little soft. Please make sure to chill the dough sufficiently so that you can work with it comfortably.
These eggless vanilla and chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions.
(Makes 40 cookies)
- 1 stick unsalted butter (softened) (½ cup/113g)
- 1/3 cup sugar (75g)
- 2 tsp vanilla extract
- 1¼ cups all-purpose flour (190g)
- 1 stick unsalted butter (softened) (½ cup/113g)
- 1/3 cup sugar (75g)
- 2 tbsp cocoa powder
- 1¼ cups all-purpose flour (190g)
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For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract.
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Gradually mix in flour on low speed.
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Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
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For chocolate dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes.
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Beat in cocoa powder. Gradually mix in flour on low speed.
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Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
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Prepare 4 sheets of parchment or wax paper. Draw a 7-inch x 7-inch square in the middle of 2 of the 4 sheets of parchment or wax paper.
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When both types of dough are chilled, remove from refrigerator.
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Place a sheet of the parchment paper with the drawn side of the 7-in x 7-in square facing down on your work surface. Unwrap dough and place in the middle of the 7-in x 7-inch square. Then place another sheet of parchment paper (not drawn) on the top of dough. Roll out dough to the outline of the 7-in x 7-in square. Use a knife or spatula to push dough into the square so as to minimize wastage. Trim dough if necessary.
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Remove the top parchment paper and cut dough into three slabs of equal width.
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Do the same for the other flavor of dough.
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Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
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Cut each slab lengthwise into 3 strips of equal width.
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Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
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Wrap each slab with plastic and refrigerate for another 30 minutes.
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Preheat oven to 350°F (180°C).
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Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
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Place onto non-stick baking sheet and bake for about 12 minutes per batch.
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Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.
Do give these Checkerboard Cookies a try. They are well worth the effort.
Here are the Matcha Checkerboard Cookies mentioned above. Simply click on the picture below to get to the post.
NOTE: This post was was originally published on October 10th, 2014. It has been updated on October 5th, 2017 with a newly edited video.
Enjoy…..and have a wonderful day! 😎
Your cookies look so so perfect! Simply gorgeous.
Thanks Veronica! Have a wonderful weekend! 🙂
Linda these cookies are gorgeous!! They would dazzle any party crowd. Love the step by step instructions. 🙂
Thanks Ramona! They are also fun to make. 🙂
Beautiful cookies, Linda. Your video and the step-by-step images are helpful and done so well. On my to do list, these cookies, for holiday baking! -xo
Thanks Cristina! It’s been a while. Good to see you here. 🙂 I am very glad to hear the step-by-step images and video are helpful. These cookies are great for the holidays.
these cookies are just like my grandmother use to make, thank you for the recipe!
You are welcome, Michelle! Enjoy the recipe. 🙂
What a fantastic video Linda! The step by step instructions are so easy to follow I think I’ll add these to my holiday baking this year. Thanks for sharing!
Thanks Carrie! I am glad you enjoyed the video and these cookies are great for the holidays. 🙂
What is the shelf life of these cookies.do we need to regerirate these cookies if made in advancer
These cookies can be stored in airtight container for up to a week.
Hey my oven is in degree Celsius may I know what is the temperature to bake ?? 🙂
I try to provide imperial and metric measurements in my recipes. It is clearly stated on line 16 that 350°F is approximately 180°C. 🙂
Your instructions are awesome!! I love the way you go slowly step by step. I am preparing these cookies for holidays.. Thank you so much for amazing recipe 🙂
You are most welcome, Parminder! It is good to know you find the detailed instructions helpful. Wishing you and your family Merry Christmas and Happy Holidays! 🙂
Hi… After cutting the cookies, should they placed cold for baking or get them to room temp n then bake?
You can bake it right away.