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 forming 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.
New Method of Forming the Checkerboard
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.
Tried and Tested Egg Free Dough
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.
Similar Products Used in Making These Checkerboard Cookies
This post contains affiliate links. Please read my disclosure policy here.
Hamilton Beach Power Deluxe Hand Mixer
Cuisipro Stainless Steel Measuring Cup and Spoon Set
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack
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)
-
For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract.
-
Gradually mix in flour on low speed.
-
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.
-
For chocolate dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes.
-
Beat in cocoa powder. Gradually mix in flour on low speed.
-
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.
-
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.
-
When both types of dough are chilled, remove from refrigerator.
-
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.
-
Remove the top parchment paper and cut dough into three slabs of equal width.
-
Do the same for the other flavor of dough.
-
Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
-
Cut each slab lengthwise into 3 strips of equal width.
-
Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
-
Wrap each slab with plastic and refrigerate for another 30 minutes.
-
Preheat oven to 350°F (180°C).
-
Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
-
Place onto non-stick baking sheet and bake for about 12 minutes per batch.
-
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! 😎
Veronica Ng says
October 10, 2014 at 7:24 pmYour cookies look so so perfect! Simply gorgeous.
Linda says
October 11, 2014 at 7:37 pmThanks Veronica! Have a wonderful weekend! 🙂
Ramona says
October 12, 2014 at 10:04 amLinda these cookies are gorgeous!! They would dazzle any party crowd. Love the step by step instructions. 🙂
Linda says
October 14, 2014 at 1:43 pmThanks Ramona! They are also fun to make. 🙂
cristina says
October 13, 2014 at 11:20 amBeautiful 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
Linda says
October 14, 2014 at 1:50 pmThanks 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.
michelle says
October 13, 2014 at 4:17 pmthese cookies are just like my grandmother use to make, thank you for the recipe!
Linda says
October 14, 2014 at 1:48 pmYou are welcome, Michelle! Enjoy the recipe. 🙂
CarriesExpKtchn says
October 14, 2014 at 1:34 pmWhat 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!
Linda says
October 14, 2014 at 1:51 pmThanks Carrie! I am glad you enjoyed the video and these cookies are great for the holidays. 🙂
aparna says
December 14, 2014 at 4:57 pmWhat is the shelf life of these cookies.do we need to regerirate these cookies if made in advancer
Linda says
December 16, 2014 at 10:11 pmThese cookies can be stored in airtight container for up to a week.
Desiree says
July 14, 2015 at 1:04 amHey my oven is in degree Celsius may I know what is the temperature to bake ?? 🙂
Linda says
July 14, 2015 at 7:58 amI try to provide imperial and metric measurements in my recipes. It is clearly stated on line 16 that 350°F is approximately 180°C. 🙂
Parminder says
December 13, 2015 at 2:43 pmYour 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 🙂
Linda says
December 15, 2015 at 12:16 amYou 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! 🙂
meghana says
August 9, 2016 at 2:10 pmHi… After cutting the cookies, should they placed cold for baking or get them to room temp n then bake?
Linda says
August 9, 2016 at 7:48 pmYou can bake it right away.
Danielle St Pierre says
June 19, 2018 at 8:01 pmI’m getting ready to make these for the first time tonight for my daughter. She asked me to bake cookies for her to bring in for her teacher tomorrow. I love baking & am always looking for new recipes. The kids love it! These look really cool & delicious.