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Japanese Checkerboard Cookie Recipe
Delicious and visually appealing Japanese checkerboard cookies.
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Preparation Time:
30
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
45
minutes
mins
Course:
Dessert
Cuisine:
Japanese
Servings:
24
cookies
Calories:
80
kcal
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
Calories:
80
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
5
mg
|
Potassium:
20
mg
|
Sugar:
3
g
|
Vitamin A:
50
IU
|
Calcium:
5
mg
|
Iron:
0.5
mg
Keywords
Checkerboard Cookies
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