Eggless Checkerboard Cookies Recipe

Eggless Checkerboard Cookies – Vanilla and chocolate flavored checkerboard cookies with melt-in-your-mouth texture.

eggless checkerboard cookies

I am really excited about this post. I have been longing to try these checkerboard cookies for quite a long time. I was looking out for a method to make this checkerboard pattern. I followed the method given in rotinrice, as I found that to be easier with minimal cuts. I thoroughly enjoyed making these vanilla and chocolate flavored cookies. Though I am happy with the result, I am not completely satisfied. With practice comes perfection, right? And I forgot to tell you. Apart from the ingredients required, you also need time and a little patience 🙂 But the effort is worth it!

I felt refreshed after trying out something new like this. The impact the refreshment had on me was seen in all my activities that day. Make these lovely checkerboard cookies for your loved ones and I am sure they will love it as much as you do making them!

recibites_iconCookies are believed to have originated in 7th century A.D in Persia.

Check out these recipes!
Eggless Apple Cinnamon Muffins
Whole Wheat Tutti Frutti Cookies

Eggless Checkerboard Cookies Recipe:

Cuisine : Global
Category : Cookies
Makes : 35 cookies approx. (3 cm x 3 cm dimensions)

Preparation Time : 1 & 1/2 hrs (includes time for refrigeration)
Cooking Time : 12-14 min

Eggless Checkerboard Cookies – ReciCode

Cream butter & sugar until smooth → Add sifted all purpose flour, salt, vanilla essence → Mix well to make a smooth dough (sprinkle milk if required) → Divide the dough into 2 equal parts → Add cocoa powder to one portion & knead gently → Follow the directions given below to make checkerboard pattern → Bake for 12 min at 350°F.

1 cup : 240 ml


  • 1 & 1/2 cups All Purpose Flour 
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1 & 1/2 tbsp Cocoa Powder
  • 1 tsp Vanilla Essence
  • 2 pinches of Salt
  • Milk (for kneading if required)

How to make Eggless Checkerboard Cookies?

1. Sift the all purpose flour.
2. In a large bowl, cream butter and sugar until smooth.

3. To this mixture, add the sifted flour, salt and vanilla essence. Mix gently to make a smooth dough. If the mixture is too dry, add some milk while mixing (I used about 2 tbsp Milk).

4. Divide the dough into two equal parts.

5. Add cocoa powder to one part and knead gently until the cocoa powder is incorporated well into the dough.

6. It is necessary to ensure that the measurements are accurate to get a neat checkerboard pattern. Here we are going to make cookies with 3 cm x 3 cm dimensions. If you want an outer layer for the cookies (as seen in the pic), reserve some portion of white and brown dough.
7. Roll out the white dough into a rectangle. Trim the sides to get a neat rectangle that is 9 cm wide and 1 cm thick. This rectangle can be of any length. Similarly, roll out the brown dough into a rectangle with the same dimensions as the white rectangle.

8. Cut each rectangle vertically into 3 equal pieces. Now each portion will have a width of 3 cm.

9. Place one white strip between two brown strips. Place the remaining brown strip between two white strips as shown below. Brushing the surface of each strip with a little water before placing another strip helps to hold the strips together.

10. Cut each block vertically into 3 equal pieces. Now each piece will have a width of 1 cm.

11. Place a brown-top piece between two white-top pieces. Similarly, place a white-top piece between two brown-top pieces. Press the sides of the block slightly so that all the pieces are held together. Now you must be able to see the checkerboard pattern from the sides.

12. Wrap the blocks tightly with a cling film and refrigerate for 30 minutes.

13. Unwrap the blocks. Roll out the reserved white dough into a rectangle and wrap the block with brown corners. Roll out the reserved brown dough into a rectangle and wrap the block with white corners.

14. Cover the blocks tightly with a cling film and refrigerate for 30 minutes.

15. Unwrap the blocks. Slice the blocks carefully with a knife.

16. Preheat the oven to 350°F. Line a baking sheet with a parchment paper. Arrange the cookies on the baking sheet and bake for 12 min.

17. Cookies will be soft after taking them out but they turn firm as they cool down. Store the cookies in an airtight container.


  • Clean the knife, rolling pin etc. after each use so that the colours do not mix.
  • Baking time may vary depending on your oven.
  • It is important to refrigerate the dough.


Happy Cooking!


24 thoughts on “Eggless Checkerboard Cookies Recipe

    1. Hi Nidhi, I haven’t tried using cream for this recipe. I feel cream is not required but you may try using that.

  1. Hi dear the measurements for butter sugar also we can use the ml cup? Pls let me know. Want to try. Looks yum.

    1. Yes dear. We can use the same cup. Thank you for your kind words 🙂 Please try and let me know how it turned out for you…

  2. Hi dear I tried now the dough but the dough is very soft and I am unable to take out from the cutting board. Very soft. What should I do.

    1. You can add some flour and mix gently. Refrigerate the dough for 30 min or until firm. You will be able to roll out now.

  3. Ya I did pa. Came out well but proper checkers didn’t come as the dough was not tight. I kept in the fridge and I didn’t do the outer covering. How to send the pictures to you? Made like marble cake.. Should say cookies. 😜

    1. Hi Meenakshi… I used fine granulated sugar. So I added as such. You may powder the sugar if the sugar granules are not fine.

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