Eggless Checkerboard Cookies—your new favorite treat that’s as much about the fun of baking as it is about enjoying every delicious bite! These cookies are a labor of love, designed for those who want to indulge in something special without eggs.
Imagine this: vibrant, contrasting squares of dough coming together to create a striking checkerboard pattern that’s almost too pretty to eat. With just a few simple ingredients, you can create a cookie that’s not only scrumptious but also a visual delight. The process of rolling, cutting, and assembling the dough is a creative adventure that turns your kitchen into a mini bakery studio.
Baking these cookies is an experience in itself. Whether you’re whipping them up for a family gathering, a festive occasion, or just because you want a fun project, you’ll find joy in each step of the process. The dough is soft and easy to work with, and with a little patience, you’ll see your checkerboard pattern come to life.
These cookies are perfect for sharing—gift them to friends, family, or anyone who appreciates a homemade touch. Or, simply savor them yourself with a cup of tea or coffee. Every bite is a reminder of the care and creativity you put into making them.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Eggless
- Fun to make
- Looks attractive
- Only staple ingredients required
INGREDIENTS USED EGGLESS CHECKERBOARD COOKIES
All-purpose flour
I am using all- purpose flour to make my eggless checkerboard cookies. It provides structure and body to the cookies. The gluten in the flour forms a network that holds the cookies together. You can use whole wheat flour also in same proportion for a healthier version of these easy chocolate cookies.
Cocoa powder
To make these cookies chocolatey I’m using this unsweetened cocoa powder by Cadbury. It gives that immense chocolate flavour to any baked good. You can use any good quality cocoa powder which is easily available to you in nearby grocery stores.
Butter
Softened butter is creamed with icing sugar to incorporate air, making the cookies light and fluffy. I have used this salted butter in my recipe. It provides moisture, richness, and flavour to the cookies. It also helps create a tender texture and contributes to the overall spread of the cookies during baking.
Milk
Milk is used to mix with the cocoa powder and chocolate dough, ensuring it is smooth and cohesive. It adds moisture to the dough, making it easier to mix and shape. Milk also helps bind the ingredients together.
Icing sugar
Icing sugar is whisked with butter to form a light, fluffy mixture, which serves as the base for the dough.it sweetens the cookies and helps achieve a fine, smooth texture. Icing sugar also aids in creating a tender crumb.
EQUIPMENT USED FOR MAKING THESE EGGLESS CHECKERBOARD COOKIES
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your eggless checkerboard cookies come out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE THESE EGGLESS CHECKERBOARD COOKIES
- For clean-cut, neat checkerboard patterns, ensure your dough is well-chilled. After preparing the dough, wrap it in plastic wrap and refrigerate it for at least 30 minutes to an hour.
- Shape out both dough portions to the same thickness. You can use parchment paper or a silicone baking mat to prevent sticking.
- Assemble the checkerboard pattern by alternating colors. Press the pieces together gently to ensure they stick.
- For precise cuts and clean lines, use a sharp knife. Make sure the dough is firm and chilled to avoid it sticking.
- Creating a checkerboard pattern can be a bit intricate. Take your time to ensure each step is done carefully for the best visual results.
- Allow the cookies to cool on a wire rack before serving. This helps them firm up and prevents them from breaking.
- ¼ cup (55g) butter, softened
- ¼ cup icing sugar
- 1 cup all-purpose flour
- 3 tbsp + 1 tbsp milk, divided
- 1 tbsp cocoa powder
- In a bowl, add softened butter and icing sugar. Whisk it till it’s light, fluffy and pale in colour.
- Then add flour and 3 tbsp milk and form it into a smooth dough.
- Divide the dough into 2 equal halves. Add in cocoa powder and 1 tbsp milk into one half of the dough.
- Divide both the doughs further into two halves and roll them into rectangular logs of equal length. (Approx. 3-4 inches)
- Carefully brush some milk on one side and top of the vanilla log and place it next to the chocolate log using milk as a glue. Then, place the second vanilla log over the chocolate log and place the second chocolate log over the vanilla log. This should form a checkerboard pattern.
- Carefully cling wrap the entire thing and freeze for 15-20 mins.
- Preheat the oven at 180 degrees celsius for 10 mins.
- Cut the cookie log with a sharp knife into equal thickness and lay them on a baking tray lined with parchment paper. This will yield around 10 cookies.
- Bake the checkerboard cookies for 13-15 minutes. Let them cool completely before serving or storing.
If you like my Eggless checkerboard Cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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