Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
Instructions
- Cream softened butter and granulated sugar until light and fluffy. Beat in eggs and stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually combine dry ingredients with wet ingredients. Divide dough in half; mix cocoa powder into one half.
- Refrigerate both doughs for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out both doughs to 1/4 inch thickness.
- Cut each dough into strips to create a checkerboard pattern.
- Assemble the strips into a checkerboard and cut into individual cookies.
- Bake for 8-10 minutes until edges are golden. Cool on a wire rack.
Notes
- Chill dough to ease handling and prevent spreading.
- Ensure even strip sizes for a neat appearance.
- Use a sharp knife for clean cuts.
- Monitor baking time to avoid over-browning.
- Assembling the pattern takes patience, but it’s worthwhile!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg