Eggless Checkerboard cookies recipe, Checkerboard cookies

Eggless checkerboard cookies are beautiful looking buttery and light cookies comprising of both vanilla and chocolate flavor in one cookie and alternating flavors in every bite. These checkerboard cookies are super easy to make and requires just 5 simple ingredients that you can easily pull out of your kitchen. These cookies are so delish that they work great as evening snack with tea/ coffee. Also the measurement below yields good number of cookies which is again a bliss. This cookie might look difficult to make but takes just 5 minutes for making each flavor of dough, but it gets little tricky when we alternate the colors but otherwise it is a beginner friendly recipe. So get to the kitchen make the cookies and surprise your family and friends. So lets get to the making!

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Ingredients for vanilla dough

All purpose flour – ¾ cup
Sugar – 2 tbsp
Melted Butter – ½ cup
Vanilla extract/ syrup – 1 tsp

Ingredients for chocolate dough

All purpose flour – ¾ cup
Cocoa powder – 1 tbsp
Sugar – 2 tbsp
Melted Butter – ½ cup
Vanilla extract/ syrup – 1 tsp

Note

* 1 cup = 160 ml

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How to make Eggless Checkerboard cookies with step by step images

In a wide bowl add sugar and butter. Beat well in a hand blender until combined and creamy.
Now add vanilla syrup and beat well again, add flour gradually and continue beating till everything is well incorporated.
When everything looks combined keep the blender aside and and knead the dough with hand to form a roll shape.Take a cling wrap/ any plastic cover and wrap the dough and keep it aside.
Now in the same bowl add sugar and butter. Beat well until combined and creamy, add vanilla syrup and beat well, add cocoa powder and flour gradually and continue beating till everything is well incorporated.
When everything looks combine keep the blender aside and and knead the dough with hand to form a roll shape. Take a cling wrap/ any plastic cover and wrap the dough and keep it aside. Refrigerate both the dough for 10 minutes.
After 10 minutes remove the cling wrap/ plastic cover from both the dough. Roll each dough separately using a rolling pin into flat 1 to 2 inch thick rectangle sheet. I used knife to push the edges to make it kind of rectangle shape.
Slice both vanilla and chocolate sheet in horizontally. Make 2 cuts with equal distance in both the rolled sheet as shown in above pic.
Now interchange the middle portion in each sheet and stack them separately in a way in between 2 vanilla sheet one chocolate sheet and in between 2 chocolate sheet one vanilla. So each stack should have 3 tier or in simple words alternate the colors forming a stack with 3 tier. (Say vanilla, brown, vanilla then brown vanilla brown in this order)
Now make 2 cut in each stack lengthwise with equal width and alternate the middle colors. So now again in between 2 vanilla we will have 1 chocolate dough slice and in in between 2 chocolate we will have 1 vanilla dough slice.
And in the edges you will notice checkerboard type 9 squares with alternate colors.
Press it tight and roll each stack in cling wrap separately and refrigerate for for 20 minutes.
Preheat oven at 350F/ 180 C. Now after 20 minutes unwrap each stack. Cut each stack into ¼ inch thickness and you will notice checkerboard shaped cookie dough slices. (It feels hurray and that 1 minute party is amazing feeling) Place all the sliced cookies in a tray with much space between one another.
Now place the tray in preheated oven and bake for 15 minutes or until done.When done allow the cookies to cool down. When you take cookies from the oven the cookies will be soft and fragile, after they cool down they get crunchy. Serve it when cooled completely. Store the remaining cookies in air tight container.