The most AMAZING Cookie Recipe. French shortbread Checkerboard cookies are a game changer #baking

Checkerboard Cookies (Damiers or Sablés Hollandais)

Elegant and crisp, these classic French butter cookies feature a striking checkerboard pattern of vanilla and chocolate short pastry. Perfect for afternoon tea or as a delightful homemade gift.

Makes: 20 cookiesActive
Time: 45 minutesChilling
Time: 1 hour 10 minutes
Cooking Time: 12 minutes

Ingredients

1. Vanilla Short Pastry
4 tbsp (2 oz. / 60 g) unsalted butter, diced
⅓ cup (1.5 oz. / 40 g) confectioners’ sugar
½ tsp (2.5 ml) vanilla extract
¼ tsp (1 g) salt
1 tbsp (0.75 oz. / 20 g) lightly beaten egg (about ½ egg)
¼ cup (0.75 oz. / 20 g) almond flour
¾ cup + 2 tbsp (3.5 oz. / 100 g) all-purpose flour, sifted

2. Chocolate Short Pastry
4 tbsp (2 oz. / 60 g) unsalted butter, diced
⅓ cup (1.5 oz. / 40 g) confectioners’ sugar
1 ½ tbsp (1 oz. / 25 g) egg yolk (about 1 ½ yolks)
1 ½ tbsp (25 ml) whole milk
¼ tsp (1 g) salt
¼ cup (0.75 oz. / 20 g) almond flour
¾ cup + 2 tbsp (3.5 oz. / 100 g) all-purpose flour, sifted
1 ½ tbsp (0.35 oz. / 10 g) unsweetened cocoa powder, sifted

Egg Wash
1 ½ tbsp (1 oz. / 25 g) lightly beaten egg (about ½ egg)

Instructions
1. Prepare the Vanilla Pastry: In a mixing bowl, rub the butter and confectioners’ sugar together until the mixture resembles fine breadcrumbs. Add the vanilla extract and salt, then mix in the egg, almond flour, and all-purpose flour until the dough comes together. Shape into a ball, wrap in plastic wrap, and chill for 20 minutes.

2. Prepare the Chocolate Pastry: Repeat the same process as for the vanilla dough, incorporating the cocoa powder with the flour at the final step. Chill for 20 minutes.

3. Roll and Cut Strips: On a lightly floured surface, roll both doughs into rectangles measuring 3 × 8 inches (8 × 20 cm) and about ¼ inch (7 mm) thick. Using a sharp knife, cut five ½-inch (1 cm) wide strips from the vanilla dough and four from the chocolate dough. Set aside any remaining dough.

Assemble the Checkerboard Pattern:

4. Arrange two vanilla strips side by side with a chocolate strip between them. Lightly brush with egg wash to help them adhere.

5. Stack another layer on top, alternating the colors. Repeat for a third layer, always brushing with egg wash between layers.

6. Once stacked, chill the assembled dough for 30 minutes to firm up.

7. Wrap in Chocolate Pastry: Roll out the remaining chocolate dough into a 3 × 8-inch (8 × 20 cm) rectangle, about ⅛ inch (3 mm) thick. Brush with egg wash and wrap it around the checkerboard block, sealing the edges neatly. Chill for another 20 minutes.

8. Slice and Bake: Preheat the oven to 400°F (200°C / Gas Mark 6). Using a sharp knife, cut the dough into ¼-inch (5-7 mm) thick slices and place them on a parchment-lined baking sheet. Bake for 10-12 minutes, ensuring the vanilla portions do not brown too much.

9. Cool and Serve: Allow the cookies to cool on a wire rack before serving.

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