Checkerboard Icebox Cookies

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Checkerboard Icebox Cookies

These fun Checkerboard Icebox Cookies are perfect for springtime or Easter and look so impressive on a buffet table. They're made using pantry staples, just the right amount of sweetness, and both vanilla and almond extract for the best flavor.

Prep Time45

Cook Time11

Chill Time2 30

Total Time3 26

Course: Dessert

Cuisine: American

Keyword: checkerboard cookies, easy cookie recipes, icebox cookies

Servings: cookies

Ingredients

2 & 1/2 cups all-purpose flour , spooned and leveled
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup regular salted butter , room temperature (2 sticks)
1 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon almond extract
food coloring of choice (I used yellow and pink)

Instructions

In a small bowl, sift together the flour, salt and baking powder. Set aside.
In the bowl of a stand mixer or a bowl with a hand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, and both extracts and beat until well incorporated. Scrape the bowl and mix again.
With the mixer on low speed, add the flour mixture, just until the dough comes together. The dough will be thick and on the stickier side.
Transfer the dough to a clean work surface. Divide the dough in half.
Place one half of the dough back into the mixing bowl and color with the yellow food coloring, adding 2-5 drops to reach your desired color. Mix on medium speed, just until the color is completely mixed in and even throughout the dough. Remove from the mixer and place on plastic wrap, pat into a square and tightly wrap the dough to refrigerate for at least 1 hour. Quickly clean out the mixing bowl and repeat this process with the other half of the dough and the pink food coloring.
Once both doughs have chilled for at least 1 hour, gently roll them out so that they are in a 6”x6” square and that they are both 1/2-inch thick. These doughs should be the same size and thickness. Use a 1/2- inch rolling pin guide to get the most accurate results.
To build the checkerboard pattern: Layer the yellow dough square on top of the pink square, making sure they are the same size. Cut these stacked squares in half, this will give you 2, 3”x6” rectangles. Stack these on top of one another, creating a pattern of pink, yellow, pink, yellow. Gently mark the short 3-inch side of the dough stack with 8 even markings. (You will be cutting 8 even strips down the length of the dough stack.)
Gently wrap the stack and stick it back in the fridge for 30 minutes. Then remove from the fridge and cut the 8 even strips. Each strip will have the same pink, yellow, pink, yellow pattern. Stack 4 of these strips together, alternating or flipping every other slice, this will create a checkerboard pattern log. Repeat with the remaining 4 strips of dough to create 2 logs.
FOR VISUAL HELP, REFER TO THE PICTURES.
Tightly wrap the logs in plastic wrap, gently pressing the logs together so they don't lose the rectangular shape, but the doughs are compressed. Chill for another 1 hour.
To make the cookies, preheat your oven to 350F and line a sheet pan with parchment paper. Remove the dough logs from their plastic wrap and trim off the end pieces. Cut the log into 1/4-inch thick slices and place on the sheet pan 1 inch apart.
Bake for 11-13 minutes, or until the cookies are just set and firm and starting to brown on the bottom. Don't overbake.
Transfer to a cooling rack and allow to cool completely.

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