Slice and Bake Christmas Checkerboard Cookies
Slice and Bake Christmas Checkerboard Cookies – red and green shortbread cookie dough in a checkerboard pattern. These colorful cookies will really brighten up your holiday dessert table!
Are you looking for a recipe to win this year’s Christmas Cookie Swap? Or maybe you just want a fun and festive new cookie to make for the family. These Slice and Bake Christmas Checkerboard Cookies have holiday cheer written all over them. And they’re very simple to make. They might look a little tricky, but let me show you how easy it is to create this colorful checkerboard pattern in cookie form.
What you’ll need to make Christmas Checkerboard Cookies
Butter – unsalted butter that’s softened and room temperature.
Sugar – granulated sugar
Brown Sugar – light brown sugar
Baking Powder
Egg – one large egg at room temperature.
Vanilla Extract – always use pure vanilla extract for the best flavor in baking recipes.
Flour – all purpose flour
Food Coloring – I used food coloring gel by Americolor.
How to Create the Checkboard Pattern in These Cookies
- Prepare cookie dough according to the recipe.
- Divide dough in half, coloring one half green and the other half red.
- Roll each color into two equal sized logs. Wrap in plastic wrap and refrigerate 2 hours.
- Slice each long in half lengthwise, then in half again.
- Place the logs back together using alternating colors, wrap in plastic wrap and chill 15 minutes.
- Slice into 1/4″ wide pieces and place on parchment lined cookie sheet. Press gently with the palm of your hand to flatten the cookies slightly.
- Bake at 375°F for 8-10 minutes. Let cool and serve.
Slicing the cookies to reveal the checkerboard pattern is the best part of this recipe. It’s so fun to see the red and green checkerboard cookies as you slice them up and place on a cookie sheet. They’re SO Christmassy! Note: If you don’t like to use too much food coloring, the cookies would still be very cute if they were a light green and light shade of red. Just use the amount of coloring you like best.
More christmas Cookies You’ll Love
Chewy Chocolate Chip M&M’s Cookies
Christmas M&M’s Monster Cookies
Gluten Free Snickerdoodle Cookies
One last thought, I’m trying to figure out whether these cookies should be called Checkerboard Cookies or Checker Board Cookies? Is it one word or two? What do you think? Comment below with your answer. Either way, they’re super cute and yummy too.
Happy Baking, friends!
Lise
xo
TOOLS FOR SUCCESS
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Slice and Bake Christmas Checkerboard Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 large egg
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- Red and green food coloring
Instructions
- In a large mixing bowl, beat the butter with an electric mixer on medium high speed for 30 seconds. Add the granulated sugar, brown sugar, and baking powder; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half.
- Color half the dough red and the other half green. Shape red and green halves of dough into 8-inch logs. Wrap each in waxed paper or plastic wrap. Chill for 2 hours, or until firm. Cut each chilled log lengthwise into quarters; reassemble logs, alternating red and green quarters. Wrap and refrigerate for 15-30 minutes, or until well chilled.
- Cut dough into 1/4 inch thick slices. Place 2 inches apart on parchment lined baking sheets. Flatten slightly with the palm of your hand. Bake in a preheated 375°F oven for 8-10 minutes, or until edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.
Did you make this recipe?
Please let us know by leaving a star rating and review!You might also like Christmas Lights Royal Icing Sugar Cookies
Or Ugly Sweater Christmas Cut-Out Sugar Cookies
Or Slice ‘n’ Bake Christmas Tree Cookies
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
Hmm it didn’t set up well because all I had was a big tub of vegan butter spread and I guess the 1.5 teaspoons of peppermint extract and 1.5 teaspoons of vanilla extract weren’t a good combination. Back to the drawing board for homemade gifts on Christmas! Thanks for sharing!
Hi Michelle, Thanks for your comment! I’m sorry that happened. The recipe works great with real butter or a stick-style dairy-free butter alternative. The tub-style vegan spreads have more water, which can prevent the cookies from setting. I hope you’ll try it again that way — it really makes a big difference!
These are beautiful and very easy to make. I found the flavor a bit bland so I made some translucent almond glaze and coated them. Shiny and tasty! I also think that the slices are better if they are 1/3 inch, else the cookies are too crisp.
The almond glaze sounds yummy!
I love slice and bake cookies! These are cute!
Yum! I’ve never made checkerboard (?) cookies before but you made these look easy.
LOVE these, Lise!! I wish we were having a cookie exchange this year b/c I’d make these for sure!!!
I’m glad you listed the Americolor food colorings because my red food coloring always turns out pink! These cookies look tasty but also pop with bright vivid color and I love that. I’m also torn on “checkerboard” or “checker board” How about — “Elf’s delight?”
Americolor is great. And I like Elf’s Delight. But I always have to think about Google and what people might search for.