Stunning Checkerboard Cookies

These checkerboard cookies are simple to make, taste yummy, and look stunning with the rest of your Christmas cookie ideas! The easy recipe comes together quickly then chill and slice for a lovely cookie recipe to serve in December or anytime really. Exchange these at cookie swaps for a eye catching checkerboard Chrsitmas cookie or simply enjoy them at home with family and friends or a church potluck.

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With all the red candy cane, green christmas tree, and multi-colored sugar cookies that fill your Christmas Cookie plates, it is nice to have a contrast. These Checkerboard cookies are a twist of ones my mother-in-law made. The black and white checkerboard cookies make such a stunning contrast with the rest of the desserts, but with a soft, delightful Christmas cookies recipe!

Course Dessert, Snack

Cuisine Chinese, christmas, cookies

Servings dozen

Author Beth Gorden

Ingredients

8 ounces cream cheese softened
3/4 cup butter softened
2 1/4 cup all purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
3 Tablespoon cocoa powder
2 teaspoons vanilla extract

Instructions

Beat together 8 ounces cream cheese, 3/4 cup softened butter, 1 cup sugar, and 2 teaspoons vanilla extract at medium until well combined. Add 2 1/4 cups all purpose flour & 1/2 teaspoon baking soda.
Divide dough in about ½. In the slightly larger half, mix 3 Tablespoonsof cocoa powder. Chill slightly, about an hour.
Shape 4 rectangle ropes of the white dough. Now shape 5 rectangle ropes out of the brown dough. Stack the ropes to make the checkerboard pattern, alternating colors with brown, white, brown on bottom, next layer is white, brown, white and final layer is brown, white, brown again. Press together slightly to connect and keep shape. Chill 1-2 hours.
Pre-heat oven to 350 F. Now slice the dough into cookies about 1" each and place on parchment lined cookie sheets. Bake 10 minutes. Cool on cooling rack and store in airtight container.