13 Jan

Eggless Checkerboard Cookies

After Eggless Candied Ginger Biscottis, I baked Eggless Checkerboard Cookies to send with my mom. I am not new to checkerboard pattern & have earlier done Eggless Checkerboard Cake as well.

Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

I chose an Eggless recipe and stuck to it.

Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

It may sound or seem complicated but when u start it is quite simple to put together. You can even do it over 2 days. That’s what I did.

Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

My cookies didn’t have perfect squares or checkers, because I am lazy. And, because I am some more lazy.

Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

And because my refrigerator dial was on lowest, here being winters, and the dough did not harden enough to roll/ shape well. And I realized this point only after completion of all the rolls.

But surely a lesson hard learnt.

Eggless Checkerboard Cookies

Eggless Checkerboard Cookies

The not so perfect shape took nothing away from the taste or the texture.

Eggless Checkerboard Cookies

Prep Time: 24 hours

Cook Time: 10 minutes

Total Time: 24 hours, 10 minutes

Yield: 2 dozen

Eggless Checkerboard Cookies

A little patience and great looking cookies come out of your oven. Checkerboard pattern in Eggless Cookies.


    For Chocolate Dough:
  • 1 1/4 Cup - Flour
  • 1/4 Cup - Unsweetened Cocoa Powder
  • 1/4 tsp - Baking Powder
  • a pinch - Salt
  • 1/2 Cup - Butter
  • 1/2 Cup - Powdered Sugar
  • 1 tsp - Vanilla Extract
  • 1/4 Cup - Curd
  • a pinch - Baking Soda
  • For Vanilla Dough:
  • 1 1/2 Cup - Flour
  • 1/4 tsp - Baking Powder
  • a pinch - Salt
  • 1/2 Cup - Butter
  • 1/2 Cup - Powdered Sugar
  • 1 tsp - Vanilla Extract
  • 1/4 Cup - Curd
  • a pinch - Baking Soda


    Chocolate Dough:
  1. In a bowl, sift together flour, cocoa powder. Mix baking powder and salt.
  2. In another bowl, beat butter and sugar until fluffy.
  3. Mix curd and baking soda to butter and beat well.
  4. Mix the flour into the butter mixture with a spoon.
  5. Place dough in wrap, shape into a rectangle, cover and refrigerate.
  6. Vanilla Dough:
  7. In a bowl, sift together flour, baking powder and salt.
  8. In another bowl, beat butter and sugar until light and fluffy.
  9. Add curd and baking soda to the butter mixture. Beat well.
  10. Add the flour mixture and mix with a spoon until incorporated.
  11. Place it in a wrap, shape it into a square and cover. Refrigerate for 2 hours or overnight.
  12. Assembling the Checker Board Pattern:
  13. Remove both the dough from fridge, divide each dough into two.
  14. Place one portion of each dough in wrap and refrigerate.
  15. Roll out the other portion into a rectangle of 6"*4.5" with a thickness of 1/2".
  16. Place the rectangle in a butter paper, fold it tight and refrigerate for 2 hours.
  17. Repeat for the other flavour.
  18. After 2 hours, remove vanilla rectangle from fridge and cut it into 9 equal strips, with each strip measuring 1/2"*6".
  19. Refrigerate again. The strips must be firm when forming the pattern.
  20. Repeat with the chocolate rectangle.
  21. On a butter paper form the checker board pattern as shown in the pictures.
  22. You get two blocks of dough, each measuring, 1 1/2"*1 1/2"*6".
  23. One block will use 4 vanilla and 5 chocolate strips and the other block uses 5 vanilla and 4 chocolate strips.
  24. Roll in the butter paper tightly and refrigerate until firm.
  25. There are two more portions of dough in the refrigerator. Now remove those portions and roll them into individual squares measuring 6"*6".
  26. Place the block with 5 chocolate strips in the middle of vanilla square and place the other block in the middle of chocolate square.
  27. With the help of butter paper bring the sides together so that the sides meet at the upper centre of the block.
  28. Press the seam so that it becomes smooth and seam less.
  29. Cover with butter paper and refrigerate overnight.
  30. Now you have two blocks, one covered with chocolate dough and the other covered with vanilla dough.
  31. Next day, slice the block into 1/2" thick cookies with a sharp knife.
  32. Preheat oven to 175C.
  33. Arrange the cookies on a lined tray 1 inch apart. Bake for 7-9 minutes.
  34. Take care that the vanilla dough retains its colour.
  35. Cool on wire rack and store in an airtight jar.
  36. Serve with coffee or tea or just like that.


Recipe minimally adapted from Gayathri

Refrigerate on higher dial for best results.

You can also use freezer for 10-15 minutes to shorten the process.

Bake for 8-10 minutes. Though the whiteness of vanilla portion reduces but the taste and texture is better.

Roll the dough between 2 butter paper or ziplock bag.

I suggest making full recipe as given in original by Vera as this lets you roll dough to the correct thickness and avoid unnecessary scraping of dough to pinch seams or form logs.

Also refer Vera. She has given detailed sketch to explain the checkerboard pattern.


Linking this to –

  1. Bake Fest # 27, originally started by Vardhini
  2. Christmas & New Year Recipe Giveaway

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