Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

Checkerboard Cookies are the Cadillac of cookies - classic in looks & taste & holding a universal charm that refuses to fade with time. Comprising of contrasting colors and a confluence of delightfully dissimilar cocoa & vanilla flavors, this crumbly cookie holds a special place in my heart. It was my first hesitant attempt at baking as a kid (I was in 8th grade), and surprisingly they turned out so well that I still vividly recall the loving praises that my mom & sis showered on me. Love you both! :)

This recipe is especially great for people who do not eat eggs. Despite its intricate looks, these cookies require simple ingredients and are really easy to prepare. Checkerboard cookies are perfect for making in bulk & storing to serve at tea-time, or to gift during the holidays. You could even make a chessboard out of these cookies, & the winner gets to eat the board, Lol - kids would love this game :)

Checkerboard Cookie Recipe

Makes : 25 Cookies

1 3/4 cup All Purpose Flour (Maida)
1/2 cup Powdered Sugar, or to taste (see Tip # 3)
3/4 tsp Vanilla Essence
1/8 tsp Lemon extract
2 tsp Dutch-Process Cocoa Powder
110 g Unsalted Butter; softened
1/8 tsp Salt
Water for brushing

How to make Checkerboard Cookies

  1. In a large bowl, sieve flour, sugar & salt together. Add butter & knead lightly to form a smooth dough (see Tip # 2). 
  2. Divide the dough into 2 equal parts. In one part, add vanilla essence & lemon extract & knead till the essence/extract is fully incorporated. In the other part, sprinkle cocoa powder over the dough & knead till the dough is evenly colored.
  3. Split each part of the dough again into two to get 2 equal cocoa parts and 2 vanilla parts.
  4. Roll each part into a cylindrical shape. With your fingers, form each part into a rectangular shape (8" long x 1 1/2" thickness).
  5. Cover work surface with plastic wrap & place a vanilla roll on it. Place a cocoa roll next to the vanilla roll. Brush a little water on the adjoining sides of the vanilla & cocoa roll. Now join them gently. Brush a little water on the top of these rolls, and place the second set of rolls such that the cocoa roll is on top of the vanilla roll & vice versa. Make sure to brush a little water on the adjoining sides of the second set of rolls too. Press all the rolls lightly together so that the entire dough is joined.
  6. Wrap the assembled log in plastic. Refrigerate for 2 hours, or until firm.
  7. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. With a sharp knife cut the refrigerated dough into 1/4" thick slices. Place slices about 1" apart on baking sheet.  Bake for  8-10 minutes or until cookies start to brown around the edges.
  8. Remove baking sheet from oven & let cookies cool for 3 minutes. Transfer cookies to a wire rack to cool completely.
  9. Store cookies in an airtight container.
  1. Baked cookies can be stored in an airtight container up to one week.
  2. If the dough is too crumbly add a little milk as required to form a smooth dough.
  3. These cookies are not very sweet. If you prefer more sweetness, add more sugar as per your taste.


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