Checkerboard Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch
Yield 4 dozen
Test Kitchen Approved
Looking for a Christmas cookie recipe that's sure to impress? These checkerboard cookies are stunning and easier to make than you might think.

Ingredients

  • 10 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1/8 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 ounce unsweetened chocolate, melted and cooled

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture.
  2. Divide dough in half. Stir chocolate into 1 portion. Wrap each portion separately. Refrigerate 1 hour or until easy to handle.
  3. Divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6x4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
  4. Stack the strips in groups of 4, alternating plain and chocolate strips and forming 8 separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently; wrap. Refrigerate at least 2 hours.
  5. Preheat oven to 375°. Unwrap and cut dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 58 calories, 3g fat (2g saturated fat), 10mg cholesterol, 54mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

These checkerboard slice-and-bake cookies are stunning and easier to make than you might think. Once the two flavors of dough are chilled, just cut them into strips and stack them into an alternating color pattern. Then, chill, slice and bake. Get ready to surprise and delight! —Jill Heatwole, Pittsville, Maryland
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC