Valentine’s Checkerboard Cookies

Valentines Checkerboard Cookies via


Makes about 3 dozen cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon red food coloring


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
  2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough until it begins to hold together, about 1 to 2 minutes. Divide dough in half. Add the food coloring to one of the halves and knead until fully incorporated.
  3. Divide each dough into 2, to make 4 balls of dough (2 of each color). Using your hands and a ruler, roll out one dough ball into a 11 inch rope and flatten each side with a bench scraper to make a long square shape. Repeat with remaining 3 balls of dough and alternate and stack to make a 4 square checkered dough, press gently to adhere them together. Wrap in plastic wrap and refrigerate 30 minutes, or freeze 15 minutes.
  4. Preheat oven to 180 degrees. Line a baking sheet with a parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

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