Eggless Checkerboard cookies recipe, Checkerboard cookies

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!
checkerboard cookies

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


checkerboard cookies

Note


* 1 cup = 160 ml


checkerboard cookies

How to make Eggless Checkerboard cookies with step by step images


checkerboard cookies

  1. In a wide bowl add sugar and butter. Beat well in a hand blender until combined and creamy.
    checkerboard cookies
  2. Now add vanilla syrup and beat well again, add flour gradually and continue beating till everything is well incorporated.
    checkerboard cookies
  3. 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.
    checkerboard cookies
  4. 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.
    checkerboard cookies
  5. 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.
    checkerboard cookies
  6. 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.
  7. Slice both vanilla and chocolate sheet in horizontally. Make 2 cuts with equal distance in both the rolled sheet as shown in above pic.
    checkerboard cookies
  8. 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)
    checkerboard cookies
  9. 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.
  10. And in the edges you will notice checkerboard type 9 squares with alternate colors.
    checkerboard cookies
  11. Press it tight and roll each stack in cling wrap separately and refrigerate for for 20 minutes.
    checkerboard cookies
  12. 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.
    checkerboard cookies
  13. 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.
    checkerboard cookies

 

 

2 Comments

  1. Hi. I am new to your website. I really like the recipes and the pictorial steps are very helpful.
    I want to try the above cookies for my daughter but I want to make them with whole wheat flour (completely or partially) instead of all purpose flour.
    Can I replace the same without changing anything else? Does the cooking time change?
    I tried the ghee cookies from your website with whole wheat flour (with only 1 tbsp of all purpose flour), they came out good but are very crumbly. Is this because of the atta replacement or are they generally crumbly cookies?
    Thanks.

     
    • Sandhya Riyaz

      Hi richa!
      Thank you very much! yes the ghee biscuits turned crumbly because of whole wheat flour, so same will be the case in checkerboard cookies. The original version of ghee cookies just as i posted does not yield in crumbled cookies,it has melt in mouth top layer and crunchy bottom layer. You can try making both the cookies in all purpose flour/maida for best results. Happy baking!

       

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