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Checkerboard Cookies

Delicious and visually stunning Checkerboard Cookies with a delightful combination of buttery vanilla and rich cocoa.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup unsalted butter, softened Make sure it's softened for easy creaming.
  • 1 cup granulated sugar Can substitute with coconut sugar for a slight health upgrade.
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour Can use gluten-free blend if needed.
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder Can substitute with dark chocolate cocoa powder for a richer taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. Gradually add the all-purpose flour and salt until the dough comes together.
  5. Divide the dough into two halves; mix cocoa powder into one half.
  6. Shape each half into logs, wrap in plastic wrap, and chill for about an hour.
  7. Slice the chilled logs into squares, alternating between vanilla and chocolate.
  8. Arrange cookies on a lined baking sheet, leaving space between them.
  9. Bake for 10-12 minutes until slightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve cookies with tea or coffee, or drizzle melted chocolate on top for added indulgence. Store in an airtight container at room temperature for up to a week or freeze for up to three months.