Easy Checkerboard Cookies Recipe
I already started baking for Christmas and I must say my freezer is half full of cookies. These checkerboard cookies are also in my freezer now and they are perfect for freezing. They’re not as hard to make as you think, it’s a simple cookie dough, one plain and one with cocoa powder for the chocolate dough. And after that it’s just about assembly! I could hardly wait to make these cookies. I made them a few times before and everyone is always so impressed with them and wants to know how they’re made. So here’s my recipe which I shared with you about 6 years ago with updated photos and content. These checkerboard cookies are visually stunning and completely delicious with some rich cocoa powder and super bright lemon extract. You can give these away as little gifts or just feast on them with some milk in front of a fire, either way you’ll be happy!
Get Ready To Impress
The best part of whipping together these cookies is how impressed everyone will be by them once they lay their eyes on them! That’s the great thing about this time of year, you can bake all those treats you’ve been meaning to test out and become everyone’s all time favorite.
Butter – Unsalted and softened. Sugar – Just some granulated white sugar! We want a nice clean, sweet flavor for our cookies today so keep it simple. Vanilla – Just a bit of vanilla extract to act as a flavor secret weapon. Lemon – We’re just using a bit of lemon extract today to give us a super fresh, bright bite. I’ll include a section below detailing how best to substitute this ingredient if you don’t have any on hand. Flour – All purpose flour is all we need today, don’t worry about picking up anything fancy – the fanciness comes later! Salt – All baked goods need seasoning, just throw in a little table salt. Cocoa – Some cocoa powder, this will give us a rich chocolate taste as well as being the dark element of our checkerboard. Egg – 1 egg, that’s all we need!
How To Make Checkerboard Cookies
Bake
No Lemon Extract On Hand?
That’s totally fine! Instead just swap it out for 1 teaspoon of fresh grated lemon peel. You can also use 1/8 teaspoon of lemon oil.
Can I Make These Cookies Gluten Free?
You sure can! Just substitute the regular old all purpose flour out for equal amounts of your favorite gluten free flour.
Storing Leftovers
Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you would with a bag of open brown sugar.
Freezing
These checkerboard cookies are perfect for freezing! You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just thaw them on the counter overnight and enjoy!
Craving More Delicious Cookies?
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