Christmas Checkerboard Cookies
Buttery slice-and-bake Christmas cookies with a sharp grid of vanilla and chocolate squares, made from one dough split in half and stacked into a log.
Servings 36 cookies
Ingredients
For the Base Dough
- 1 cup unsalted butter softened (226 g)
- 1 cup granulated sugar (200 g)
- 1 large egg room temperature
- 1 large egg yolk save the white for assembling
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour spooned and leveled (345 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Chocolate Half
- ¼ cup unsweetened cocoa powder (21 g)
- 1 tablespoon milk
For Assembling
- 1 large egg white reserved from the yolk, lightly beaten
- ¼ cup coarse sparkling sugar optional
Instructions
Make and Divide the Dough
- Beat the butter and sugar on medium speed for 2 to 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla and beat until smooth. Reserve the extra egg white.
- Whisk the flour, baking powder, and salt together, then mix in on low speed just until the dough comes together.
- Divide the dough into two equal halves. Beat the cocoa powder and milk into one half until evenly colored.
Roll and Chill the Slabs
- Roll or press each half between parchment into a 10 x 4 inch rectangle about ½ inch thick, squaring the sides.
- Chill both slabs flat for 1 hour, until firm but not rock hard.
Build the Checkerboard
- Trim the slabs to exactly 4 inches wide and cut each lengthwise into 8 strips, ½ inch wide.
- Lay 4 strips side by side, alternating colors, and brush with egg white. Stack a second row on top with the colors reversed.
- Repeat to make 4 rows, brushing egg white between each, to form a log about 2 inches square. Press the sides firmly to close any gaps.
Chill, Slice and Bake
- Wrap the log in parchment and chill for at least 1 hour. Heat the oven to 350°F and line a baking sheet with parchment.
- If desired, brush the outside of the log with egg white and roll in coarse sugar. Slice ¼ inch thick and place 1 inch apart.
- Bake for 10 to 12 minutes, until the vanilla squares are set and the edges are just barely golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Even halves: Weigh the dough before dividing for strips that line up.
- Egg white glue: Brush every layer so the squares stay together when sliced.
- Christmas colors: Skip the cocoa and milk and tint the halves red and green with gel coloring.
- Storage: Baked cookies keep airtight for 1 week. The unbaked log keeps 3 days refrigerated or 3 months frozen.