Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern.

The cookies are made by alternating two color pieces of dough shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time.

Checkerboard cookies are perfect cookies for baking projects with your kids as are pretty quick and gets amazing results. These cookies are also great for special occasions and holidays as they look quite impressive and everybody will love them for sure.

Checkerboard Cookies - Buttery Cookies

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Checkerboard Cookies

Checkerboard Cookies

5 from 1 vote
Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern. The cookies are made by alternating two color pieces of dough, shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time.
Servings 35 servings
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
  

Pistachio Dough

  • 1/2 cup (113g) unsalted butter , room temperature
  • 1/2 cup (100g) caster sugar
  • 1 egg yolk
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) pistachio , ground
  • 1 tsp (5g) almond extract
  • 1/4 tsp (1g) salt
  • green food coloring

Chocolate Dough

  • 1/2 cup (113g) unsalted butter , room temperature
  • 1/2 cup (100g) caster sugar
  • 1 egg yolk
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 tsp (1g) salt

Instructions
 

  • Prepare the pistachio dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk, almond extract and green food coloring and mix until well combined. With mixer on low incorporate pistachio and flour. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
  • Prepare the chocolate dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. With mixer on low incorporate flour and cocoa powder. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
  • Refrigerate pistachio and chocolate dough for 1-2 hours.
  • When chilled cut each rectangular block into thirds. Cut each piece into thirds again so you get 9 pieces of chocolate dough and 9 pieces of pistachio dough.
  • Start alternating pieces of chocolate and pistachio. Form two blocks again each containing 9 alternate pieced of dough.
  • Wrap each block in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
  • Slice each block into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
  • Bake for 12-15 minutes or until slightly golden on the edges.
  • Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.

Nutrition

Serving: 1gSugar: 5.8gCholesterol: 26mgCalories: 104kcalSaturated Fat: 3.5gFat: 6.1gProtein: 1.3gCarbohydrates: 11.9g
Calories: 104kcal
Course: Dessert
Cuisine: American
Keyword: checkerboard, checkerboard cookies, chocolate cookies, cookies, easy cookies, sugar cookies
Nutrition facts 1 Serving out of 35 Calories: 104, Fat: 6.1g, Saturated fat: 3.5g, Unsaturated fat: , Carbohydrates: 11.9g, Sugar: 5.8g, Fiber: 0.6g, Protein: 1.3g, Cholesterol: 26mg, Sodium 66mg, Vitamin D 5mcg 23%, Calcium 6mg 0%, Iron 1mg 3%, Potassium 32mg 1%, daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

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Join the Conversation

  1. etch Author says:

    is it ok if we leave out the pistachios or add some vanilla instead?? these look great am thinking of giving them a try!

    1. Ella-HomeCookingAdventure Author says:

      Hello.

      Sure,  you can use vanilla or any other flavor combinations.

  2. Urska Author says:

    Can I substitute pictachio with lemon and poppy seeds as in this recipe: https://www.homecookingadventure.com/recipes/lemon-poppy-seed-pound-cake

    What measurement for both ingredients should I take?

    1. Ella-HomeCookingAdventure Author says:

      I would add zest from a lemon and about 1 tbsp of poppy seeds.. but it's up to you .. should work well 

  3. Urska Author says:

    How can I make those cookies smaller?

    1. Ella-HomeCookingAdventure Author says:

      just cut in more square pieces instead of 9..or if cut in 9 just combine 4 pieces at once instead of 9 .. 

  4. Richa rai Author says:

    Can I make these cookies without egg

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