Checkerboard Cookies
Checkerboard cookies are a delightful blend of chocolate and vanilla, perfect for festive occasions or a sweet treat with tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Green food coloring To achieve desired color.
- Sprinkles Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the flour mixture to the butter mixture until well combined.
- Divide the dough in half. Mix green food coloring into one half until the desired color is achieved.
Assembly
- Roll out each dough into rectangles.
- Lay them together, alternating colors, and roll again.
- Cut the log into thick slices and place them on a baking sheet.
Baking
- Bake for 10-12 minutes or until set.
Serving
- Let cool, and decorate with sprinkles if desired.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for about a week, or freeze them in a zip-top bag for up to three months. Use a sharp knife to cut the log into equal pieces for a better presentation, and chill the dough if it is too soft to handle.