Checkerboard Sandwich Cookies

checkerboard sandwich cookie

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. To “Christ­mas” them up, I added some crushed can­dy cane around the edges. 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. 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.

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checkerboard sandwich cookie

Checkerboard Sandwich Cookies


  • Author: Glen­da Embree
  • Prep Time: 150 min­utes
  • Cook Time: 8 min­utes
  • Total Time: 2 hours 38 minutes
  • Yield: 18 sand­wich cook­ies or 36 indi­vid­ual cook­ies 1x

Ingredients

Scale

For the Cookies:

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 Table­spoon vanilla
  • 3 ½ cups flour
  • 1 tea­spoon salt
  • 1 tea­spoon bak­ing soda
  • ½ tea­spoon bak­ing powder
  • ½ cup cocoa powder

For the But­ter­cream Icing:

  • ¾ cup butter
  • 1 Table­spoon vanilla
  • 1 Table­spoon milk
  • 6 cups pow­dered sugar

Instructions

  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.
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can

.……

Checkerboard Sandwich Cookies

Ingredients for Checkerboard Sandwich Cookies

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. Grab the but­ter and sug­ar, eggs and vanil­la. Then you’ll need flour, cocoa pow­der, bak­ing soda, bak­ing pow­der and salt.

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 ½ 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 the Checkerboard Sandwich Cookies

Once you’re ready to bake, remove the checker­board log from the refrig­er­a­tor and slice off ¼ 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

More Cookie Recipes from the 12 Days of Christmas Cookies Event

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

THE GIVEAWAY

ENTER THE 12 Days of Christmas Cookies

KITCHENAID MIXER GIVEAWAY

One lucky win­ner will receive a KitchenAid Arti­san Series 5‑Qt Stand Mix­er with Pour­ing Shield!

FEATURES OF THE KITCHENAID ARTISAN SERIES STAND MIXER

kitchenaid mixer
  • 10-speed slide con­trol ranges from a very fast whip to a very slow stir
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  • Pow­er Hub for Addi­tion­al Attachments
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  • 5‑Qt. stain­less steel bowl with com­fort­able han­dle offers enough capac­i­ty to mix dough for 9 dozen cook­ies or 4 loaves of bread in a sin­gle batch.
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  • Includes coat­ed flat beat­er, coat­ed dough hook, 6‑wire whip and 1‑piece pour­ing shield. The flat beat­er and dough hook are dishwasher-safe.

Offi­cial Rules and Con­di­tions for the 12 Days of Christ­mas Cook­ies Give­away:

  • One win­ner will be receive a KitchenAid Arti­san Series 5‑Qt. Stand Mix­er with Pour­ing Shield (Val­ue $279.00 USD). 
  • Open to US res­i­dents adults 18+. 
  • One (1) win­ner will be chosen. 
  • Prize must be claimed with­in 48 hours of announce­ment or a new win­ner will be drawn. 
  • Prize will be deliv­ered via Amazon. 
  • All entries will be verified. 
  • This give­away is in no way asso­ci­at­ed with Face­book, Pin­ter­est, Twit­ter, Insta­gram, Raf­fle­copter, Ama­zon, KitchenAid or any oth­er enti­ty unless oth­er­wise specified. 
  • Give­away ends Decem­ber 12th, 2019 at midnight. 
  • Blog­gers are not respon­si­ble for the deliv­ery of the prize. 

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