Checkerboard & Swirl Shortbread Cookies

These pretty Checkerboard & Swirl Shortbread Cookies look impressive but are surprisingly easy to make. With their buttery vanilla and chocolate layers, they’re a delicious holiday cookie that always stands out on a Christmas cookie tray. Use the extra dough to make fun Chocolate and Vanilla Swirl shortbread Cookies.

this recipe!

For more Christmas shortbread try my whipped chocolate chip shortbread, cranberry orange shortbread, or Grandma’s shortbread next!

Easy Checkerboard Cookies for Christmas

I promise that once you make these cookies once, the next time will be a breeze. The dough is rolled and cut into strips, then stacked in alternating rows and chilled for one hour, sliced and baked.

They look pretty and festive on a Christmas baking tray and the combination of vanilla and chocolate shortbread is heavenly.

We love the swirl cookies with the remaining dough for a bonus treat!

Ingredients

• Butter – Use salted butter at room temperature.
• Granulated sugar
• Cocoa power
• Vanilla – pure vanilla extract is best for flavour, however, you can also use artificial vanilla extract.
• All-purpose flour

How To Make Checkerboard Shortbread Cookies

You will need two ungreased or parchment paper-lined baking sheets.

STEP ONE – These cookies are baked in a 350°F oven. Oven will not be preheaedt at the start of the recipe as there is a one hour chill time for the cookie dough in the refrigerator.

STEP TWO – In a large mixing bowl, or bowl from a stand mixer fitted with the paddle attachment, beat butter with sugar until light and fluffy. (about one minute)

STEP THREE – Add vanilla and beat just until combined.

STEP FOUR – Gradually add flour, about 1/2 cup at a time, mixing just until combined.

STEP FIVE – Divide the dough in half and place one-half of the dough in a small mixing bowl and add in the cocoa powder. You can use the mixer, or mix with clean hands or a wooden spoon until well-combined.

STEP SIX – Start with the vanilla dough: Place the dough between two pieces of waxed paper or plastic wrap and roll out into a 7×7-inch square. Repeat with the chocolate dough.

STEP SEVEN – Trim the dough to exactly 7×7-inches and set aside the remaining dough to make swirl cookies.

STEP EIGHT – Cut each square into 3/4 inch wide strips.

STEP NINE – Use a ruler to score the dough with a sharp knife to mark the 3/4″ for each cut line.

STEP TEN – I used a ruler and pizza cutter to cut the strips. Cut the vanilla strips and set aside.

STEP ELEVEN – Cut the chocolate strips and set aside.

If the dough tears a little as you move it, simply press it back together.

STEP TWELVE – Next, lay a piece of plastic wrap on the work surface. Carefully, lift three strips, one at a time, and lay them beside each other, alternating the vanilla and chocolate.

STEP THIRTEEN – Press the three pieces together lightly.

STEP FOURTEEN – On top of the first down, continue with a second, third and fourth layer using the opposite colours from one row to the next as follows:

Row one: Chocolate, Vanilla, Chocolate

Row two: Vanilla, Chocolate, Vanilla

Row three: Chocolate, Vanilla, Chocolate

Row four: Vanilla, Chocolate, Vanilla

Wrap the brick in plastic wrap and press the sides and top together gently.

Refrigerate for one hour.

STEP FIFTEEN – Next, you’re ready to slice the cookies! Trim both ends of the dough with a sharp knife.

STEP SIXTEEN – Slice cookies 1/4-inch thick and place on prepared baking sheet.

STEP SEVENTEEN – Bake in 350°F oven, one sheet at a time for 8 to 10 minutes. The edges will be lightly browned and the top still a bit soft.

Cool on wire cooling rack. Enjoy!

How To Make Chocolate & Vanilla Swirl Cookies

To make the swirl cookies: Re-roll remaining dough into rectangles.  Place the chocolate piece over the vanilla piece and roll up on the long-side.  Pinch the edges to seal when you are finished rolling.  Slice into 1/4-inch thick cookies and bake on parchment paper-lined baking sheets for 9 to 11 minutes until lightly browned at the edges.

Storage Instructions

Store in an airtight container at room temperature for 10 to 12 days.

You can freeze them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.