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How to Make Checkerboard Cookies

These playful checkerboard cookies are simpler to make than they look. Two sable-style doughs—one vanilla, one chocolate—are combined to create a festive cookie that’s perfect for holiday cookie swaps and gift boxes.

Checkerboard Cookies - In Stacks with Chess Pieces on Top

The darker squares are a chocolate-espresso dough, while the lighter ones are a classic vanilla shortbread-style dough. Baked together they deliver a tender, buttery texture with just enough cocoa and espresso to deepen the chocolate flavor. These cookies are slightly crumbly, melt-in-your-mouth, and make a charming addition to any holiday platter.

Step by Step Overview:

Begin by making a sable (shortbread-style) dough using all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, an egg, and vanilla extract. I find it easiest to mix this dough in a stand mixer fitted with the paddle attachment, but you can also use a hand mixer or mix by hand. Cream the butter and sugar, add the egg and vanilla, then mix in the dry ingredients until just combined.

Mixing Bowl with Vanilla Cookie Dough

Divide the dough in half. Wrap one half and chill it while you flavor the remaining half with instant espresso powder, melted bittersweet chocolate, and cocoa powder to create the chocolate dough. The espresso powder is optional, but it enhances the chocolate depth without adding a coffee taste.

Chocolate Cookie Dough in Mixing with Paddle Attachment

Shape each dough into a squared rectangular block—about 2 inches tall and wide, and roughly 6 inches long—wrap tightly, and chill on a baking sheet for about 1 hour. Once firm, slice each block into equal strips (I cut into thirds, then each third into thirds again to make nine strips total). Alternate the chocolate and vanilla strips to form a checkerboard pattern, pressing the seams together firmly and squaring off the log. A bench scraper helps with trimming and squaring the edges.

Log of Chocolate Dough and Log of Vanilla Dough

Cutting Chocolate Dough into Pieces

Chocolate Dough Cut Into Long Strips

Combined Alternating Chocolate and Vanilla Cookie Dough in Checker Shape

Chill the combined square log for another 30 minutes so it firms up and slices cleanly. When ready, slice the log into approximately 1/4 inch thick rounds and arrange them on a parchment-lined sheet pan. If you like a little sparkle, brush the tops very lightly with egg wash and sprinkle turbinado sugar before baking. I usually skip the topping, preferring the cookies plain.

Checkerboard Cookies Recipe Batch on Parchment Lined Baking Tray Ready to bake

Bake at 350°F (175°C) for about 10 minutes, until the edges are set but the centers are still tender. Cool completely on a wire rack—these cookies taste best at room temperature rather than straight from the oven.

Ingredients

  • 15 oz all-purpose flour, by weight (about 3 cups measured)
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 extra-large egg
  • 1 tsp vanilla extract
  • 2.25 tsp instant espresso powder (optional)
  • 2 oz bittersweet chocolate, melted
  • 1 tbsp unsweetened cocoa powder

Instructions

  1. Whisk together the flour, baking powder, and salt. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the butter until smooth. With the mixer running, add the sugar gradually until light and fluffy. Add the egg and vanilla and mix until combined.
  3. Slowly add the flour mixture to the mixer and mix just until combined. Avoid overmixing.
  4. Remove half the dough, wrap it tightly in plastic, and chill. To the remaining dough, add the espresso powder (if using), melted chocolate, and cocoa powder; mix until uniform.
  5. Shape each dough into a rectangular block approximately 2 inches square and about 6 inches long. Wrap both blocks and refrigerate on a sheet pan for 1 hour.
  6. Once chilled, slice each block into equal strips (I cut into thirds, then each third into thirds). Reassemble by alternating chocolate and vanilla strips to create a checkerboard. Press seams together and square the log using a bench scraper.
  7. Refrigerate the assembled log for 30 minutes to firm it up. Preheat the oven to 350°F (175°C).
  8. Slice the log into 1/4 inch thick rounds and place them on a parchment-lined sheet pan. Optionally brush with a little egg wash and sprinkle with turbinado sugar.
  9. Bake for about 10 minutes. Cool completely on a wire rack before serving.

Nutrition

Calories: 173 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 29 mg, Sodium: 52 mg, Fiber: 1 g, Sugar: 10 g

Nutrition values are estimates for informational purposes only.

Servings & Timing

Servings: 24 to 36 cookies. Prep time: about 1 hour 20 minutes (including chilling). Cook time: 10 minutes. Total time: approximately 1 hour 30 minutes.

Tips and Variations

  • Chill the dough thoroughly before slicing. Well-chilled logs yield cleaner checkerboard edges and neater cookie slices.
  • If you don’t have a stand mixer, cream the butter and sugar by hand or with a hand mixer; just take care not to overwork the dough when adding flour.
  • For a different flavor profile, swap bittersweet chocolate for milk chocolate or add a pinch of cinnamon to the vanilla dough.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies (or the unbaked log) for up to 3 months.

These checkerboard cookies make an impressive presentation but are surprisingly straightforward to assemble. Whether for a holiday cookie exchange or a homemade gift tin, the classic vanilla-and-chocolate contrast is always a crowd-pleaser.

Course: Dessert

Cuisine: American

Author: Fifteen Spatulas