Easy and fun Checkerboard Cookies are eggless with the goodness of both vanilla and chocolate! These will make a great addition to your holiday cookie party!
1cupunsalted butter2 stick/226 grams, at room temperature
2/3cupgranulated white sugar150 grams
2 3/4 cupall purpose flour358 grams
1tablespoon+ 1-2 teaspoons milkdivided
2teaspoons vanilla extract
2tablespoonscocoa powder
Instructions
Using a stand mixer with paddle attachment or a hand mixer, beat sugar and butter for 2 to 3 minutes until light and creamy.
Then add in the flour and mix until it's all mixed in together and the flour mix resemble crumbs.
Then add 1 tablespoon milk and mix until it all comes together as a dough. If using a hand mixer, you might need to use your hands to bring it all together as a dough.
Once your dough is ready, divide the dough into 2 equal parts. Total weight of the dough here was 750 grams so I divided into 2 parts of 350 grams each.
Take one part of the dough and put it into the mixer again, add 2 teaspoons vanilla extract and mix until well combined.
Now take the vanilla dough out, wipe the mixer with a paper towel and put the chocolate dough into the mixer. Add the cocoa powder and 1 to 2 teaspoons of milk (as needed if the dough feels dry) and mix until it all mixes together.
Now shape both the dough in a square shape, wrap with a cling sheet and chill in the refrigerator for around 20 minutes.
Draw squares of 7 to 8 inch on two sheets of parchment paper. Roll the chilled dough into square shapes (try to fit in with in the square that you have drawn), trim the edges to make it clean.
Now cut the rolled vanilla and chocolate dough into 3 equal parts each.
Then take one dough part from each rolled dough and transfer it to the other one and stack them together on top of one another. So now you will have 2 stacks with alternating layers of vanilla>chocolate>vanilla and another stack with chocolate>vanilla>chocolate.
Now cut each stacked log into 3 parts again (length wise).
Now take the middle strip from each log and exchange again and press lightly.
Now take one dough log and place it on top of the other, lengthwise. Lightly press the dough together, trim uneven ends and wrap the dough log. Chill in the refrigerator for 30 minutes.
Cut the chilled cookie log into 1/4 inch thick slices. You will get around 30 to 35 cookies.
Arrange cookies on a baking sheet lined with parchment paper. Leave little space between each cookie.
Bake at 350 F degrees for 15 to 20 mins (15 mins for softer cookies and 20 for crunchy cookie)!Enjoy checkerboard cookies with a glass of milk!