Indulge in the delightful fusion of flavors and textures with these Japanese checkerboard cookies. These visually stunning treats are not only a feast for the eyes but also a delightful combination of buttery vanilla and rich cocoa. Perfect for any occasion, these cookies are sure to impress your guests and satisfy your sweet tooth.
Most of the ingredients for this recipe are common pantry staples, but you might need to ensure you have unsalted butter and cocoa powder on hand. Unsalted butter is crucial for controlling the salt content in your baking, while cocoa powder adds the rich chocolatey flavor to half of the dough. Both can be easily found in the baking aisle of your local supermarket.

Ingredients For Japanese Checkerboard Cookie Recipe
All-purpose flour: The base of the cookie dough, providing structure and texture.
Unsalted butter: Adds richness and a tender crumb to the cookies.
Sugar: Sweetens the dough and helps achieve a light, tender texture.
Vanilla extract: Enhances the flavor of the cookies with a warm, aromatic note.
Cocoa powder: Infuses half of the dough with a deep, chocolatey flavor.
Technique Tip for This Recipe
When rolling out the dough, ensure both the vanilla and cocoa doughs are of equal thickness to achieve a uniform checkerboard pattern. Use a ruler to measure the strips for precise and even layers. If the dough becomes too soft, chill it in the refrigerator for a few minutes to make it easier to handle and cut.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.
unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor.
unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free alternative and adds a subtle coconut flavor.
sugar - Substitute with honey: Honey can be used for a natural sweetener, but it will add moisture and a distinct flavor.
sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor, though it will add moisture to the dough.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.
vanilla extract - Substitute with lemon extract: Lemon extract adds a citrusy twist to the cookies, offering a fresh flavor.
cocoa powder - Substitute with carob powder: Carob powder is a caffeine-free alternative that provides a similar color and a slightly different flavor.
cocoa powder - Substitute with melted dark chocolate: Melted dark chocolate can be used for a richer, more intense chocolate flavor.
Other Alternative Recipes Similar to This
How to Store / Freeze These Cookies
To keep your Japanese checkerboard cookies fresh, store them in an airtight container. This will prevent them from becoming stale and keep their delightful texture intact.
Place a piece of parchment paper between each layer of cookies in the container. This helps to avoid sticking and maintains the beautiful checkerboard pattern.
Store the container in a cool, dry place away from direct sunlight. Excessive heat or humidity can affect the texture and flavor of the cookies.
If you need to store the cookies for an extended period, consider freezing them. First, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This initial freeze prevents them from sticking together.
Once the cookies are frozen solid, transfer them to a freezer-safe container or a resealable plastic bag. Again, use parchment paper between layers to maintain their shape and pattern.
Label the container or bag with the date so you can keep track of their freshness. Frozen Japanese checkerboard cookies can be stored for up to three months.
When you're ready to enjoy the cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 15-20 minutes. They will taste just as delicious as when they were freshly baked.
Avoid storing the cookies in the refrigerator, as this can cause them to become soft and lose their delightful crunch.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the Japanese checkerboard cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are just heated through. This method helps maintain their crisp texture.
If you prefer using a microwave, place the cookies on a microwave-safe plate. Heat them on medium power for about 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft or chewy.
For a quick stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming. This method can help retain the cookies' delightful crunch.
If you have an air fryer, preheat it to 300°F (150°C). Arrange the cookies in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking frequently to avoid over-browning. This method is great for a quick and even reheating.
For a toaster oven, preheat to 300°F (150°C). Place the cookies on a baking tray and warm for about 5 minutes. This method is convenient and helps keep the cookies' texture intact.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Essential for creaming the butter and sugar together and mixing the dough.
Hand mixer: Useful for creaming the butter and sugar until light and fluffy.
Spatula: Helps in scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.
Measuring cups: Used to measure the flour and other dry ingredients accurately.
Measuring spoons: Necessary for measuring small quantities like vanilla extract and cocoa powder.
Rolling pin: Needed to roll out the dough into rectangles of equal size.
Knife: Used to cut the rolled-out dough into strips for the checkerboard pattern.
Baking sheet: The surface on which the cookies are placed for baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking.
Wire rack: Allows the cookies to cool evenly after baking.
How to Save Time on Making These Cookies
Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.
Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, saving you time and effort.
Chill the dough: Place the dough in the fridge for 10-15 minutes before rolling to make it easier to handle and cut.
Use a ruler: Measure the dough strips with a ruler to ensure uniform size, which speeds up the assembly process.
Pre-cut parchment paper: Line your baking sheet with pre-cut parchment paper to save time during cleanup.

Japanese Checkerboard Cookie Recipe
Ingredients
Cookie Dough
- 200 g All-purpose flour
- 100 g Unsalted butter softened
- 50 g Sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and mix until combined.
- Divide the dough in half. Add cocoa powder to one half and mix until fully incorporated.
- Roll out both doughs into rectangles of equal size. Cut each rectangle into strips.
- Layer the strips in a checkerboard pattern and press together lightly.
- Cut the layered dough into slices and place on a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for These Cookies
More Amazing Recipes to Try 🙂
- Shiso Recipe25 Minutes
- Japanese Meat Pie Recipe1 Hours
- Japanese Beef Tongue Recipe45 Minutes
- Japanese Soup Recipe30 Minutes
- Japanese Rice with Seaweed Recipe30 Minutes
- Japanese Eggplant Tempura Recipe25 Minutes
- Japanese Katsu Curry Recipe50 Minutes
- Japanese Lobster Recipe50 Minutes
Leave a Reply