Introduction
Eggless checkerboard cookies are a delightful treat that bring a playful twist to your baking routine. With their contrasting colors and patterns, these cookies are not only a visual delight but also a delicious one. Perfect for special occasions or simply for a fun baking project, this recipe allows you to create beautifully crafted cookies without the use of eggs.
Detailed Ingredients with measures
To create these scrumptious cookies, you will need the following ingredients:
• All-purpose flour – 2 cups
• Unsweetened cocoa powder – 1/4 cup
• Powdered sugar – 3/4 cup
• Butter (softened) – 1 cup
• Vanilla extract – 1 teaspoon
• Baking powder – 1/2 teaspoon
• Milk – 2-4 tablespoons
Prep Time
The preparation time for these eggless checkerboard cookies is approximately 30 minutes. This gives you enough time to gather your ingredients, mix the dough, and prepare it for chilling.
Cook Time, Total Time, Yield
The cooking time for these cookies is around 12-15 minutes. In total, including prep time, the entire process takes about 45 minutes. This recipe yields about 24 cookies, making it a perfect batch for sharing or enjoying over several days.
Detailed Directions and Instructions
Step 1: Prepare the Dough
In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk together until the dry ingredients are well mixed.
Step 2: Cream the Butter and Sugar
In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 3: Add the Wet Ingredients
Add the vanilla extract and milk to the creamed butter and sugar mixture. Mix thoroughly until combined.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients. Mix until the dough begins to come together.
Step 5: Divide the Dough
Once the dough is formed, divide it into two equal portions. To one portion, add cocoa powder to create the chocolate dough, and mix well. Leave the other portion as it is for the vanilla dough.
Step 6: Shape the Dough
Take each dough portion and shape them into logs. Wrap them in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 7: Prepare the Checkerboard Design
After chilling, remove the dough from the refrigerator. Slice each log into equal pieces. Alternate the slices of chocolate and vanilla dough to create the checkerboard pattern.
Step 8: Shape the Cookies
Press the combined slices together gently, and then roll them into a log shape again. Wrap the log in plastic wrap and refrigerate for another 30 minutes.
Step 9: Preheat the Oven
Preheat your oven to 180°C (350°F) while the dough is chilling in the refrigerator.
Step 10: Slice and Bake
After chilling, remove the log from the refrigerator and slice it into cookies about 1/4 inch thick. Place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges turn slightly golden.
Step 11: Cooling
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
Note 1
Make sure to allow the dough to chill properly to prevent the cookies from spreading while baking.
Note 2
You can decorate the cookies with icing or chocolate drizzle for an extra touch if desired.
Note 3
Store the cookies in an airtight container to maintain freshness. They can last for several days at room temperature.
