Skip to main content

Christmas Checkerboard Cookies

I hope you are enjoying Christmas Cookies Week as much as I am! So many great recipes being shared, my holiday baking list is getting bigger by the minute! Another find from Gram's recipe box today, classic checkerboard cookies, but I put a bit of a Christmas spin on them.

This post is sponsored in conjunction with Christmas Cookies Week . I received complimentary product from sponsor companies to aid in the creation of my recipes. All opinions are mine alone.

The recipe calls for superfine sugar, but if you can't get it don't worry about it.  You can just pulse 1 cup of granulated sugar in the food processor until it's fine and then measure out the amount needed.   I chose to tint the vanilla dough with green food coloring to make the cookies a bit more festive. 


It's a little fidgety getting the 2 colors of dough to make the pattern, but it looks beautiful in the end. I decorated mine with a red "ribbon" so that they resembled wrapped gifts. The base cookie isn't super sweet so the icing just gives it that little extra something.


Check out these gorgeous Anolon baking sheets!  I just love the nice big edges that you can grab without smushing your cookies.  Everything cooks evenly, no need to rotate! Be sure to go and enter for your chance to win one of the prize packages from the amazing sponsors down below! 


Christmas Checkerboards
Print

Christmas Checkerboards

Author: Jolene's Recipe Journal

Ingredients

  • 1 1/2 sticks butter, softened
  • 3/4c superfine sugar
  • 1 teaspoon Adams Extract & Spice Vanilla
  • Green food coloring, if desired
  • 2 eggs
  • 4 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon milk
  • 1 1/2 Tablespoons unsweetened cocoa powder, sifted
  • Decorating icing (optional)

Instructions

  1. Divide butter and sugar between two bowls (6 tablespoons butter and 6 tablespoons sugar  in each).  To make the vanilla dough, beat the butter and sugar until light and fluffy.  Add one egg and 1 teaspoon vanilla extract, plus food coloring, if desired.  Sift 2 1/4 cups flour and 1 teaspoon baking powder into bowl.  Mix with a wooden spoon and then turn out to work by hand until a smooth dough forms.
  2. For the chocolate dough, in the second bowl, beat butter and sugar until light and fluffy. Add 1 egg and 1 teaspoon milk. Sift in 2 1/4 cups flour, cocoa, and 1 teaspoon baking powder. Mix with wooden spoon, turn out to work by hand until a smooth dough forms.
  3. Divide each dough into 4 pieces. On a lightly floured surface roll each piece into a rope about 12" long. Place a chocolate rope and a vanilla rope side by side.  On top of the chocolate rope place a vanilla rope, and on top of the vanilla place a chocolate. 
  4. Press against the counter on all 4 sides to form a square. Wrap tightly in plastic wrap and refrigerate. Repeat with the remaining ropes.  Chill for at least 1 hour.
  5. Heat oven to 350.  Line baking sheet with parchment. Cut each dough into 12 slices (I used a pastry scraper). Bake for 15 to 18 minutes or until edges are lightly browned.  Let cool on sheets 1 minute and then move to rack to cool completely.
  6. If desired, pipe icing onto cookies following the checkerboard lines, and then make loops to resemble a bow.  Let set for 4 hours.  Store in an airtight container.
classic, cookie tray,
cookies, desserts, holiday baking
American
Did you make this recipe?
Tag @jolenemartinelli on instagram and hashtag it #JolenesRecipeJournal
Created using The Recipes Generator

 



Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.Don’t miss one delicious cookie recipe! Follow along on Pinterest.

Wednesday Christmas Cookie Recipes






Labels:

Comments

  1. A Day in the Life on the FarmNovember 11, 2020 at 7:56 AM

    Love how you wrapped them up into little gifts. Worth all of the effort.

    ReplyDelete
  2. LisaNovember 11, 2020 at 9:48 AM

    Totally worth the effort to make these cookies and I just love that bow!

    ReplyDelete
  3. Hezzi-DNovember 11, 2020 at 4:15 PM

    These are adorable! I'd love to "unwrap" one for Christmas

    ReplyDelete
  4. Colleen - Faith, Hope, Love, & LuckNovember 11, 2020 at 11:47 PM

    Awww...these are just so sweet...literally! Love the little bows!

    ReplyDelete
  5. Cindy KerschnerNovember 12, 2020 at 8:35 AM

    So festive I love the little bows!

    ReplyDelete
  6. Inger @ Art of Natural LivingNovember 13, 2020 at 8:28 AM

    I think these are the cutest cookies of the day!

    ReplyDelete
  7. Jennifer StewartNovember 14, 2020 at 7:34 PM

    Love the little bows on these Christmas present cookies!

    ReplyDelete
  8. ChrisNovember 22, 2020 at 3:13 PM

    Oh my goodness! How stinking cute are these cookies?? Like cute little packages. Such a creative cookie.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba
Post a Comment
Read more

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n
4 comments
Read more

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
4 comments
Read more