Checkerboard cookies are not just any ordinary sugar cookies, they are a delightful symphony of buttery goodness and visual appeal. With their unique checkerboard pattern, these cookies add a touch of elegance to any occasion or holiday celebration.
The magic of these cookies lies in the artful construction of the dough. To create the iconic checkerboard pattern, two colors of dough are carefully shaped into a rectangular block, alternating between each color. The result is a visually stunning treat.
Despite their impressive appearance, these cookies are surprisingly easy to make. Once the dough has been shaped and assembled, it simply needs to be chilled. After a short time in the refrigerator, the dough is ready to be sliced into perfect checkerboard cookies and baked to golden perfection. The process is straightforward and rewarding, making it an ideal baking project with your little ones.
The buttery, melt-in-your-mouth texture and delicate sweetness make them irresistible. They are perfect for serving at special occasions and holidays. Their impressive appearance will surely earn you compliments and appreciation from family and friends.Â
How to make Checkerboard Cookies
The process of creating these cookies involves preparing two separate doughs, alternating them to form a checkerboard pattern, and baking them to golden perfection.
Prepare the pistachio dough
To start, prepare the pistachio dough by creaming together butter, sugar, and salt in a large bowl until creamy and smooth. Add the egg yolk, almond extract, and a touch of vibrant green food coloring, mixing until well combined. With the mixer on low speed, gradually incorporate pistachio and flour until the dough forms. Wrap the dough in plastic wrap, shaping it into a rectangular block measuring about 2 x 6 inches (5 x 15 cm) with a height of approximately 2 inches (5 cm).
Prepare the chocolate dough
Next, move on to the chocolate dough. In another large bowl, cream together butter, sugar, and salt until creamy and fluffy. Add the egg yolk and mix until well combined. With the mixer on low speed, gradually incorporate flour and cocoa powder, resulting in a rich chocolatey dough. Wrap the chocolate dough in plastic wrap, shaping it into a similar rectangular block as the pistachio dough.
Now it’s time to refrigerate both the pistachio and chocolate dough blocks for 1-2 hours, allowing them to firm up and become easier to work with.
How to assemble the checkerboard cookies
Once chilled, cut each rectangular block into thirds. Then, cut each piece into thirds again, yielding a total of 9 pieces of chocolate dough and 9 pieces of pistachio dough.
Begin the assembly process by alternating the pieces of chocolate and pistachio dough, forming two new rectangular blocks, each containing 9 alternating pieces. Wrap each block in plastic wrap and refrigerate them for at least 30 minutes, allowing the flavors to meld together and the dough to firm up once more.
While the dough chills, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper for easy cleanup. Take out the chilled dough blocks and slice them into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets, leaving a bit of space between each one to allow for spreading during baking.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a slight golden hue. Once baked to perfection, let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
These Pistachio and Chocolate Checkerboard Cookies are a delightful treat that combines the nuttiness of pistachio with the richness of chocolate in a visually stunning presentation. Give them a try, and watch as the magic of checkerboard cookies unfolds before your eyes.
If you try them out, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
Other cookies you may like yo try
These Vanilla and Chocolate Swirl Cookies are a scrumptious treat that combines the best of both worlds. These cookies boast a heavenly blend of vanilla and chocolate, swirled together in a perfect harmony of taste.
These Chocolate Chunk Cookies are packed with rich and gooey chocolate chunks. These irresistible treats offer the perfect balance of sweetness and decadence. Whether it’s for a snack or dessert, these cookies are sure to delight your taste buds and leave you craving more.
Savor these Butter Cookies – Pastisetas, a traditional Spanish pastry that will transport you to the streets of Spain with every bite.
YOU MAY ALSO LIKE:
Nutella Stuffed Chocolate Cookies
Eggless Chocolate Oatmeal Cookies
Lavender Chocolate Cookies
Peanut Butter Chocolate Thumbprint Cookies
Checkerboard Cookies
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.
Assemble the checkerboard pattern.
- 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.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
is it ok if we leave out the pistachios or add some vanilla instead?? these look great am thinking of giving them a try!
Hello.
Sure, you can use vanilla or any other flavor combinations.
Can I substitute pictachio with lemon and poppy seeds as in this recipe: https://www.homecookingadventure.com/lemon-poppy-seed-pound-cake
What measurement for both ingredients should I take?
I would add zest from a lemon and about 1 tbsp of poppy seeds.. but it's up to you .. should work well
How can I make those cookies smaller?
just cut in more square pieces instead of 9..or if cut in 9 just combine 4 pieces at once instead of 9 ..
Can I make these cookies without egg