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Checkerboard Cookies Recipe Step By Step Instructions

Checkerboard Cookies Recipe | Black and White Cookies

Checkerboard Cookies are light & buttery cookies made with alternating squares of vanilla and chocolate flavored dough.
4.61 from 121 votes

Recipe Info

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 36
Category Desserts
Cuisine World


Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g

Ingredients For Checkerboard Cookies Recipe | Black and White Cookies

  • 2 Cups All Purpose Flour
  • 150 Gram Unsalted Butter
  • 2/3 Cup Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Tablespoon Cocoa Powder
  • 2 Tablespoons Milk

Step By Step Instructions for Checkerboard Cookies Recipe | Black and White Cookies

  • Combine butter, sugar and vanilla essence in a mixing bowl and beat till the mixture becomes light and fluffy.
    150 Gram Unsalted Butter, 2/3 Cup Granulated Sugar, 2 Teaspoons Vanilla Extract
  • Add the all purpose flour and mix well. Add milk and knead to make a soft dough.
    2 Cups All Purpose Flour, 2 Tablespoons Milk
  • Divide the dough into 2 equal portions. Add cocoa powder in one part and knead well.
    2 Tablespoon Cocoa Powder
  • Roll both parts into 1.5 inch thick square-rectangular sticks and wrap them in a plastic wrap.
  • Cool the sticks in the freezer for about 30 minutes.
  • Slice each dough lengthwise into 3 pieces of around 1/2 inch thickness.
  • Swap the middle dough of both these slabs. Make two 1.5 inch slabs of dough, by placing alternating vanilla and chocolate slabs on top of each other and press gently.
  • Again cut each slab lengthwise into 3 pieces of equal width.
  • Rearrange by swapping the middle dough again. Make two large slabs again by placing the smaller slabs on each other, making sure that alternate colors are stacked.
  • Wrap each dough in plastic wrap and refrigerate again for 30 minutes.
  • Slice the slabs crosswise into 1/4 inch thick pieces and place them on a baking tray.
  • Bake the cookies in a preheated oven at 180 C or 350 F for around 15 minutes.
  • Allow the cookies to cool on a wire rack. Checkerboard Cookies are ready.