Eggless Checkerboard Cookies are the classic butter cookies that you make when you are on the fence of whether to make vanilla or chocolate cookies. These cookies are easy to make and is fun creating the checkerboard pattern.
WHAT IS A CHECKERBOARD COOKIE?
A checkerboard cookie is a checker-patterned cookie that has alternating squares of vanilla and chocolate cookie dough.
With very few ingredients needed from your pantry, this cookie can be made easily. Making the checker-pattern is absolute fun especially if you are making this cookie with your kid.
These eggless, buttery cookies are perfect tea-time snack or as munching snack for kids.
HOW TO MAKE THESE COOKIES?
One butter cookie dough is all you need to make these cookies. First, a basic butter cookie dough is prepared using all-purpose flour, butter, sugar and vanilla. Half the portion of this dough is then mixed with cocoa powder to get the chocolate flavor.
Two portions of the dough – vanilla and chocolate, are then shaped into two equal sized rectangular slabs and refrigerated for a few minutes. The slabs are then sliced into 9 equal strips each and then placed alternately to get two checker-patterned slabs. These slabs are again refrigerated for a few more minutes, sliced into thin cookies and then baked.
While these cookies are a bit chewy in texture, this Eggless Butter Cookies recipe is crispier. If you love cookies, then you should also try other eggless cookies like Plain Cookies, Osmania Biscuits, Vanilla Stars or Vanilla Custard Biscuits.
Notes:
- It is very important to refrigerate the dough. This firms up the dough and that helps you slice and mold it to make the checkered pattern.
- To get equal sized squares, measure the weight of the dough before you divide into two using a weighing scale. My dough weighed 852gms and I divided it into 2 portions of 452gms. Then I added cocoa powder to one portion.
- Use Dark Cocoa Powder to get that impressive light and dark checkered pattern.
- If you do not like chocolate flavor, you could use any other flavor or use any natural food colors to make two different colored dough. You may use instant coffee powder too.
- Increase the thickness of the cookies if you like and increase the baking time by a few more minutes.
Ingredients
Unsalted Butter – 1 cup (2 sticks), softened to room temperature
Fine Granulated White Sugar – ¾ cup (use 1 cup if you prefer them sweet)
Vanilla Extract – 1 tablespoon
Milk, at room temperature – 2 tablespoons + 2 teaspoons
Unbleached All-Purpose Flour – 2 ¾ cups
Baking Powder – 1 teaspoon
Salt – 1 teaspoon
Cocoa Powder, preferably Dark Cocoa – 2 teaspoons
Instructions
- Take butter and sugar in the bowl of your stand mixer and mix it until it turns soft and creamy for about 2 minutes. You could use a hand mixer instead.
- Add vanilla and 2 tablespoons milk. Mix for about a minute scraping the sides of the bowl as necessary.
- Sift together all-purpose flour, baking powder and salt into the bowl of the stand mixer. On low speed, mix until the flour is well incorporated into the butter mixture. The mixture should come together into a lump. If it has not, work with your palms to gently mix it into a lump.
- Divide the dough into half. I used a weighing scale to divide the dough into two equal portions.
- Put one portion of the dough back into the mixer bowl, add 2 teaspoons cocoa powder and 2 teaspoons milk. Mix until well incorporated.
- Shape each portion into rectangle slab of same thickness, width and length. Cling wrap each slab separately and refrigerate for an hour.
- Remove the dough slab out of the cling wrap. Using a sharp knife slice the dough into thirds, lengthwise. Now turn each slice once and cut each slice into thirds again. So each slab will give you 9 strips in total.
- Lay one layer of chocolate-vanilla-chocolate strips. Top it with a layer of vanilla-chocolate-vanilla strips. Add a third layer of chocolate-vanilla-chocolate strips. This will make one slab with alternate strips of chocolate and vanilla.
- Now with the remaining 9 strips, place a layer of vanilla-chocolate-vanilla strips, then chocolate-vanilla-chocolate strips and finally vanilla-chocolate-vanilla strips.
- Press each slab gently on all sides ensuring that each strip sticks to the other and makes smooth, even surface on all sides. Cling wrap the slab again and refrigerate for another 30 minutes.
- Preheat the oven to 350F.
- Line the baking sheet with parchment paper.
- Remove the slab out of the cling wrap, make slices of ½ cm thickness and place them on the prepared baking sheet.
- Bake for 10-12 minutes. Transfer the cookies on to a cooling rack. If you want the cookies crispier, bake for additional 5 minutes.
- Enjoy as is or with a cup of coffee or tea.
