Checkerboard cookies are noticeable and your guests are going to be amazed by your baking skills!
You can make these pretty black and white checkerboard cookies easily at home in less then an hour.
How you ask?
Watch, read and learn further below how to make perfect looking checkerboard cookies easily at home with my German step by step recipe instructions + quick video:
Whenever I would get a batch of these stark contrasted checkerboard cookies from family and friends in a Christmas cookie swap back in Austria, I would always see these cookies FIRST in a tin box before noticing any other cookies.
Checkerboard cookies are a variation of black and white cookies.
We call these cookies in German (which translates into) Schwarz-Weiß-Gebäck.
Besides the conventional checkerboard design, you can prepares different shapes and variations of black and white cookies such as:
- Yin Yang Cookies
- Stars, hearts and other shapes
- black and white striped layers
- Tetris themed cookies =D
You can get quite creative that way and if you have time you can come up with a few more ideas. - Share with us your creations, let us know in a comment below!
I personally like the checkerboard design the most.
It looks neat for the eyes and the most impressive due to the straight lines.
Also checkerboard cookies are super easy to make and the cookies will give the impression that you have worked long hours in the kitchen.
So let's get going, shall we?
How to make easy Checkerboard cookies step by step?
Checkerboard cookies are NOT rocket science if you know how to prepare them systematically.
The point is to keep things ready and to follow the instructions precisely so that you can make easy checkerboard cookies in no time!
I am showing you in the video how to make the easiest checkerboard design.
You can make a more complicated design by working with more layers.
I personally stick to the simplest version because they are easier to handle, still look good and the cookies don't tend to break that easily too in the cookies box when they are that small in size.
You could also prepare a cube version, which I have seen in Austria as well, however the chance of under cooking the center and over cooking the outside is higher.
The point of a perfect cookie is not just the taste but also the looks!
Don't you agree?
The ingredient amounts are listed in the printable recipe card further below.
Stick to the exact ingredient amounts so that you succeed with your homemade black and white checkerboard cookies.
Eventually, you will have to just adjust the baking time as this depends on your oven.
Stick to the same heat but give the cookies 1-2 minutes less baking time from my suggested time.
In that case, you have to keep an eye on your first batch and watch out for any discoloring of the white cookie side.
Otherwise baking black and white checkerboard cookies is really a breeze and fun at the same time.
That means baking checkerboard cookies is also suitable as a family.
Prepare and bake the cookies with your kids!
By the way, your checkerboard cookies are great all year round as coffee table biscuits and ironically they are my ultimate energy pick up when I am strategizing a checkmate in my game.
More Cookies for the soul 💓
Dear Reader, how did you get to know about checkered cookies?
Did you see them or did you taste them somewhere before?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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For the white dough:
- ¼ cup Butter salted soft
- 3 Tablespoons Powdered Sugar
- ½ Egg scrambled
- 2-4 drops Vanilla Extract
- 1 cup All Purpose Flour
For the black dough
- ¼ cup Butter salted soft
- 3 Tablespoons Powdered Sugar
- ½ Egg scrambled
- ¾ cup All Purpose Flour
- ¼ cup Cocoa powder unsweetened
- First prepare the white dough by adding the soft butter to a mixing bowl together with the sugar and ½ amount of one scrambled egg and vanilla essence. Mix and whisk the content to a smooth pastry.
- Then sieve the flour into the pastry mixture so that it's easier to mix the whole content into a dough. Create a smooth looking dough. It will form itself into a lovely smooth dough at some point as you can see in the video. Make sure to not use your hands for that, use a cake spatula, because the body heat will just make it all too soft.
- Then form into a brick of about 2 inch thickness and wrap into a clean wrap. Place into the fridge for at least 30 minutes so that the dough gets hard again.
- Then you prepare the black dough the same way. Add the butter to the mixing bowl with the remaining egg and the sugar as mentioned in the ingredients list. Mix and whisk to a smooth paste
- Then sieve the flour and cocoa powder into the bowl with the pastry and repeat the process of creating a smooth dough with the baking spatula.
- Shape the dark dough into the same size as the white dough (that's important for later!) and wrap into clean wrap as well and place into the fridge for 30 minutes minimum as well.
- Take out the 2 bricks of dough from the fridge and unwrap one first and then the other one. Start with the white one, cut into half lengthwise, and then again the half pieces into half so that you have 4 regular sized pieces. Do the same with the black brick.
- Then take one white and one black into your hand and press them together. Do that once again with 2 other pieces and then place the two sets as shown in the video together but in a way so that you can see a chess motive emerge. You could continue adding rows that way for a bigger cookie in length if you like by cutting that brick into half.
- Make sure to press the whole stitched together block of white and black so that each surface is equal and smooth and so that the parts stick well together in the center. The aim is to have almost straight looking cookie walls. Then wrap the block of dough once again into clean wrap and keep in the fridge for another 30 minutes so that later you can cut it easily into equal sized slices. The dough gets soft in time with the warmth of the hands, that is absolutely normal.
- just before taking out the dough from the fridge, preheat the oven to 180 Celsius/356 Fahrenheit so that the oven gets hot enough.
- After the block has cooled again in the fridge and is hard enough, take it out of the clean wrap and cut into about 1 cm/0.4 inch thick slices so that you have a few cookies.
- Keep a baking tray ready with a baking paper and place the cookies 2 cm/0.8 inch apart from each other onto the baking paper. Bake at 180 Celsius/356 Fahrenheit for about 10-12 minutes. Keep an eye on your cookies in the oven and reduce or add 1-2 minutes depending if the cookies are over baking (turning yellow on the white cookie side) or are under baked. The cookies should be baked but should not change color.
- Once bake let cool and directly store afterwards. For a dry climate use a cookie tin box with baking paper and some apple skin to lock the moisture into the cookies. For a humid climate, keep the cookies in an airtight container.
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