Checker board cookies. Cover work surface with plastic wrap. Checkerboard Cookies are buttery, whimsical butter cookies that are perfect for when you can't decide if you want a chocolate or vanilla cookie! This is an easy cookie recipe that looks impressive, but is simple and fun to make! Use a trick in this recipe to make cookies that resemble a section of a black-and-white checkers or chess board. Place two strips of opposing colors next to each other.

Eggless Checkerboard Cookies with goodness of vanilla and chocolate. These simple buttery cookies will be a fun addition to your holiday cookie tray! Eggless Checkerboard Cookies have a bit of both vanilla and chocolate so that you don't have to choose one. You can cook Checker board cookies using 6 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Checker board cookies

It's 200 gm of butter.
Prepare 150 gm of sugar.
You need 1 of egg.
Prepare 1 tsp of vanilla.
It's 400 gm of flour.
Prepare 1-1 of and 1/2 tbsp coco powder.

Enjoy these cookies with a glass of milk! Some weeks back I made a variety of cookies for Vacation Bible School. I know it has been a while but I did not want you to miss these egg free vanilla and chocolate flavored Checkerboard Cookies. I am excited to show you a new method of forming the checkerboard suggested by August, a fan of Roti n Rice.

Checker board cookies step by step

In a bowl add butter and sugar. Mix it well with a hand mixer until creamy..
Then add egg and vanilla. Mix it. Gradually add flour and mix. Until dough is formed..
Take half of the dough and add coco powder to it mix well..
Then after 30 mins take out both doughs and flat them using rolling pin for about 1/2 inch thick then cut them into strips. Then attach one vanilla and one choco strip with eachother using water.
Again attach two more strips with it.It will make 4 strips (2 strips of vanilla and 2 strips of chocolate). Them refridgerate these log. By covering them in cling wrap for about 30 mins..
Unwrap the logs and trim the ends and cut biscuits of 1/2 inch thickness using sharp knife and bake all the cookies in preheated oven 180 degree.
For about 10 - 12 mins or until cookies are golden and crisp...😊😊😀😀.
Then wrap both vanilla and choco dough in cling wrap and chill it in fridge for 30 mins..
After 30 mins unwrap the dough and roll it with a rolling pin..
Roll the coco dough in the same way. Both dough should be 1/2 inch thick. Now cut into equal size strips..
Then take one vanilla and choco strip and attach them with each other using water..

These fun checkerboard cookies are easier to make than they look! Vanilla and chocolate sable doughs are combined for this holiday cookie. I love the checkers so much that I had to break out the chess pieces for the photo. The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and. Checkerboard cookies look difficult to make, but they're actually pretty easy.