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