Tag Archives: checkerboard cookies

Checkerboard Cookies 

Making these checkerboard cookies may seem complicated, but once you made the dough, it’s pretty easy. It’s a fun recipe to get the kids involved. They can help measure and assemble. They can also make them in other patterns, like pinwheels or stripes. It’s like playing with clay or play dough, and they can learn about math and geometry at the same time !  (Another reason for me to bake more, yeah !) You can freeze the dough logs for up to 1 month, so you can have freshly baked cookies whenever you want ! 

Makes about 16 checkerboard cookies

For the vanilla dough

  • 50 g granulated sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • 150 cake and pastry flour
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract

For the chocolate dough

  • 50 g granulated sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • 140 g cake and pastry flour
  • 10 g unsweetened cocoa powder
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract

You will also need 1 egg white for assembling cookies

  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk and vanilla, mix until blended
  3. Add flour and salt (and cocoa powder for the chocolate dough) all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. Knead dough until pliable
  6. Roll out 2/3 of each dough to about 0.8-1 cm in thickness 
  7. Cut into 0.8-1 cm wide strips and assemble into checkerboard pattern, brush egg white between pieces to help sticking 
  8. Roll out remaining 1/3 of each dough to about 3 mm in thickness
  9. Brush with egg white and wrap sheets around checkerboard logs 
  10. Trim off excess dough.
  11. Wrap with plastic wrap and refrigerate for at least 2-3 hours  
  12. When ready to bake, preheat oven to 325ºF 
  13. Cut cookies and place on baking sheets lined with parchment paper
  14. Bake for 8-10 minutes 

Notes: The dough scraps can be re-rolled, but not more than twice or it may crack. You can also gather them together, roll into a log and make some marble cookies! 

Originally recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre