Home » Baking Recipes

Checkerboard Sandwich Cookies

Checker­board Sand­wich Cook­ies are a deli­cious twist on slice and bake sug­ar cook­ies. They’re a yum­my sand­wich of soft, choco­late and vanil­la cook­ies held togeth­er with scrump­tious but­ter­cream icing. 

checkerboard sandwich cookie
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

To “Christ­mas” them up, I added some crushed can­dy cane around the edges of the Checker­board Slice and Bake cook­ies. You guys, they’re SO good! 

I could­n’t be hap­pi­er with how they turned out. I’ll be adding this fun exper­i­ment to my reg­u­lar hol­i­day bak­ing, going forward.

Slice and Bake Cook­ies are a good solu­tion for a quick and sim­ple dessert, lat­er on. 

The great thing is that the dough keeps in the fridge for a week or more. Wrap the dough prop­er­ly and it can be frozen for 3–4 months, too. 

Know­ing you have cook­ie dough ready to bake at a min­ute’s notice…yeah, that could be a good thing. lol 

Hav­ing them be so unique is just an added bonus that will have your guests oooohing and aaaaahing.


Checkerboard Sandwich Cookies

The Ingredients

The good news is that slice and bake sug­ar cook­ies, or slice and bake any-kind-of-cook­ies, are no secret formula. 

Pret­ty much all basic cook­ie recipes can be rolled into a log, refrig­er­at­ed or frozen and cut off in slices for baking. 

So, a sim­ple cut-out sug­ar cook­ie recipe with ingre­di­ents you already have in the pantry will be a piece of cake. 

  • But­ter
  • Sug­ar
  • Eggs
  • Vanil­la
  • Flour
  • Salt
  • Bak­ing Powder
  • Bak­ing Soda
  • Bak­ing Cocoa

The But­ter­cream Icing used as fill­ing in these sand­wich cook­ies, com­bines but­ter and vanil­la, along with milk and pow­dered sug­ar.

How to Make Checkerboard Sandwich Cookies

Mix­ing up the dough, is stan­dard cook­ie bak­ing pro­ce­dure. Cream the but­ter and sug­ar. Beat in the eggs and vanilla. 

butter and sugar in mixing bowl

Add all the dry ingre­di­ents, except the cocoa, and mix to combine. 

cookie dough

I’ve been telling you guys, all week, that you can eas­i­ly mix up cook­ies by hand, even though I’ve got my stand mix­er in all the pho­tos. So, to prove my point, I mixed these by hand. Easy peasy! If you don’t have a stand mix­er, you can still make any of my cook­ie recipes. Toss­ing every­thing in my *Bosch Uni­ver­sal is more force of habit, than a neces­si­ty. And now, you have proof!

Once the dough is mixed, turn it out onto a big sheet of waxed paper or a sil­i­cone mat. Knead it a few times until it comes into a smooth ball. Then divide the dough in half. Set aside one of the halves.

Dump the cocoa onto the sil­i­cone mat (or waxed paper) and knead it into the remain­ing half. Keep knead­ing until all the cocoa is ful­ly incor­po­rat­ed. Now, you have a ball of choco­late dough and a ball of vanilla.

dough balls

Shaping the Checkerboard 

On clean sheets of waxed paper (or on a sil­i­cone mat), pat each of the dough balls into a rec­tan­gle about 1/2 inch thick. The rec­tan­gles will be rough­ly 5x11.

vanilla dough

Just pat them out with your hands. It’s eas­i­er to fill that they are uni­form thick­ness if you do it by hand. Also, if you were mak­ing these to sell, I would say, “Yes, mea­sure to the exact frac­tion of an inch. Be pre­cise. But this is for friends and fam­i­ly. It’s for fun. Don’t sweat the small stuff, They’re going to be beau­ti­ful­ly imper­fect. And delicious!

chocolate dough

Refrig­er­ate the two rec­tan­gles of dough for 30 min­utes (or put it in the freez­er for 15 min­utes.). Once the dough has chilled, it will be eas­i­er to work with.

Remove the dough from the fridge and lay one rec­tan­gle on top of the oth­er. It does­n’t mat­ter which order.

stacked dough

Use a but­ter knife and cut the dough in half, length­wise. Now you have two dou­ble-stacks. Place one of them on top of the other.

4 stack

Now, slice the dough length­wise, again. This time into thirds. Do your best to make the sec­tions equal width, but again, this isn’t life or death. Mine were 100% even and my cook­ies still turned out fantastic!

dough in thirds

Once you’ve cut the dough in thirds, you almost have your checker­board. Lift the mid­dle strip of dough and flip it com­plete­ly upside down. The top of your dough block will now have 3 alter­nat­ing colors.

Use your hands to gen­tly press the three sec­tions of dough back into a long rec­tan­gu­lar log. The dough will be get­ting soft after work­ing with it so much. That’s ok. Get it back to a smooth rec­tan­gu­lar shape. Trim the ends if they are uneven. Look at the ends. You’ll see your checker­board pattern!

checkerboard cookie dough

Now take your checker­board log and refrig­er­ate it, again, for at least 30 min­utes or until you’re ready to bake the cook­ies.. Once it’s firmed up, you’ll be ready to bake cookies.

Baking and Filling Checkerboard Sandwich Cookies

Once you’re ready to bake, remove the checker­board log from the refrig­er­a­tor and slice off 1/4 inch cook­ies. Place them on a greased or lined bak­ing sheet and bake.

While you’re wait­ing for all the cook­ies to bake, you can be mix­ing up the icing. Beat the but­ter, vanil­la and milk with a hand or stand mix­er. Mix in the pow­dered sug­ar to form a soft but firm frosting.

Once the cook­ies are com­plete­ly cooled, spread icing on the bot­tom of 18 cook­ies. Top them with 18 more cook­ies, form­ing the sand­wich­es. You can add dec­o­ra­tions around the edges of the frost­ing if you want. Sprin­kles would be cute. I crushed can­dy canes and pressed the dust around the sides of the cook­ies. These cook­ies are just as good with no dec­o­ra­tion at all, though. The creamy but­ter­cream fill­ing is all they need!

Enjoy your beau­ti­ful­ly deli­cious cre­ations! You rocked it!

checkerboard sandwich cookies

The Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
checkerboard sandwich cookie

Checkerboard Sandwich Cookies

  • Author: Glen­da Embree
  • Total Time: 2 hours 38 minutes
  • Yield: 18 sand­wich cook­ies or 36 indi­vid­ual cook­ies 1x


Units Scale

For the Cookies:

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 Table­spoon vanilla
  • 3 1/2 cups flour
  • 1 tea­spoon salt
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon bak­ing powder
  • 1/2 cup cocoa powder

For the But­ter­cream Icing:

  • 3/4 cup butter
  • 1 Table­spoon vanilla
  • 1 Table­spoon milk
  • 6 cups pow­dered sugar


  1. Cream togeth­er but­ter and sug­ar in a large mix­ing bowl.
  2. Beat in the eggs and vanilla.
  3. Add the dry ingre­di­ents and con­tin­ue to mix until you have incor­po­rat­ed all the ingre­di­ents into a
  4. con­sis­tent dough.  The dough will be a lit­tle shag­gy, but com­plete­ly mixed.
  5. Turn the dough out onto a sil­i­cone work sur­face (mat) or a piece of parch­ment paper.  You don’t
  6. want to work any more flour into the dough, so don’t flour your coun­ter­top.  Even wax paper may
  7. work.
  8. Knead the dough for about 15  to 30 sec­onds to get it into a smooth ball.
  9. Divide the dough in half and set one half aside.
  10. On your knead­ing sur­face, add the cocoa pow­der and work to knead it into one of the dough halves. 
  11. It will take 1 or 2 min­utes to get it com­plete­ly incor­po­rat­ed so you have a smooth, glossy choco­late ball.
  12. On a clean sheet of parch­ment, or on a sil­i­cone bak­ing mat, press the choco­late dough half into a rec­tan­gle ½ inch thick and about 10 ½ inch­es x 5 inch­es.  Lift the mat (or parch­ment onto a bak­ing sheet and set aside.
  13. On a sec­ond sheet of parch­ment, or on a sil­i­cone bak­ing mat, press the plain dough half into a rec­tan­gle ½ inch thick and about 10 ½ inch­es x 5 inch­es.  Lift the mat (or parch­ment onto a bak­ing sheet.
  14. Place both bak­ing sheets in the freez­er for 15 min­utes or in the refrig­er­a­tor for 30 min­utes.
    Once the dough is chilled and easy to work with, remove it from the freez­er or fridge and begin to form the checker­board pattern.
  15. Start by lay­ing one slab of dough on top of the oth­er.  It doesn’t mat­ter which is on top, only that the col­ors are alternating.
  16. Slice the stack of dough down the mid­dle length­wise, divid­ing it into two equal halves.
    Now, cut through the entire stack, length­wise, divid­ing that into thirds.  (I would say EQUAL thirds, because that is the goal.  But, seri­ous­ly, be as pre­cise as you can with­out sweat­ing it.  These are for your fam­i­ly and friends and they are going to swoon at your cre­ativ­i­ty and how won­der­ful these taste.  If you were mak­ing them to sell, then I’d say, “You bet, mea­sure every­thing down to the mil­lime­ter and have it exact.”  That, how­ev­er is not what we’re doing, today. )
  17. There will be three long strips of stacked dough, now.  Pull the one from the cen­ter, flip it com­plete­ly upside down and set it right back in the center.
  18. Gen­tly put pres­sure on the out­side lay­ers to begin form­ing them into one sol­id block.  Flip the block a quar­ter turn and do the same thing.  You want all the lay­ers to begin to meld together.
  19. Place the log back in the freez­er for 15 min­utes (or fridge for 30).  NOTE: I have nev­er removed the dough from the sil­i­cone mat this entire time.  If you are using parch­ment and it is ripped or torn from the slic­ing, you may want to put the block onto a clean sheet before stick­ing in the freezer.
  20. After the cor­rect amount of chill­ing time, remove the checker­board block from the freez­er and slice off cook­ies and bake.
  21. Cut the cook­ie log into ¼ inch slices.  Put 12 cook­ies to a cook­ie sheet. (The recipe typ­i­cal­ly makes 3 dozen for me, so I fill 3 sheets at once, putting 2 back in the fridge or freez­er until time for them to go in the oven.)
  22. Bake at 350° for 8–11 min­utes, depend­ing on your oven and whether you want the cook­ies soft or crunchy.  We opt for soft.
  23. Remove from the oven and place the cook­ie sheet on a cool­ing rack for 2–3 min­utes to allow the cook­ies to fin­ish set­ting up.  Then trans­fer them to the rack to fin­ish cooling.
  24. To make frost­ing, beat all icing ingre­di­ents togeth­er with a hand mix­er or in a stand mix­er, until a thick creamy frost­ing has formed.
  25. To make the sand­wich cook­ies, spread the bot­toms of 18 com­plete­ly cooled cook­ies with ¼ inch of but­ter­cream frost­ing.  (You could col­or the frost­ing or fla­vor it, if desired.) Top with a sec­ond cookie.
  26. Option­al: I crushed 2 can­dy canes and pressed the sides of each cook­ie into the crushed can­dy cane dust to dec­o­rate the outsides.
  • Prep Time: 150 min­utes
  • Cook Time: 8 min­utes
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can

Here are three more DELISH cook­ie recipes from our 12 Days of Christ­mas Cook­ies blog­ger event.

And, if you’re look­ing for even more cook­ie recipes to add to your hol­i­day reper­toire, check out my recipe for these yum­my Soft Chewy Gin­ger Cook­ies.

soft chewy ginger cookies

Leave a Comment

Recipe rating