Checkerboard Halloween Cookies
Serves 48
40 mins prep
15 mins cook
120 mins Resting Time
175 mins total
Black cacao and purple sweet potato powder intertwine with vanilla in these not-too-sweet checkerboard pattern sugar cookies.
2 servings
Cookie dough
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Do ahead
The dough can be made the day before. Keep it in the refrigerator or freezer until needed.
Make the dough
Whisk together the flour, baking powder and kosher salt in a medium bowl.
Beat the butter using a stand mixer with the paddle attachment for 3 minutes or with hand beaters for 4 minutes. Add the granulated sugar and sift in the powdered sugar. Beat for 2 minutes to cream together.
Add the eggs and vanilla, beating to combine. Add the dry ingredients and beat just until incorporated.
Divide the dough
Divide the dough into four equal portions (should weigh about 386g each).
Form two of the portions into a rectangle and wrap (separately) in plastic. Take the other two portions and place them in separate bowls.
Flavor and color the dough
Add the black cacao powder to one of the portions. Mix with gloved hands or beaters until combined.
Add the purple sweet potato powder to one of the portions. Mix with gloved hands or beaters until combined.
Form the doughs into separate rectangles and wrap in plastic. Place all wrapped dough into the refrigerator to chill for at least one hour or overnight.
Roll out the dough
Roll out each dough portion into 5x8-inch rectangles that are ½-inch thick. I like to use two ½-inch tall levelers as guides.
Slice each dough portion into ½-inch wide strips.
Assemble the checkerboard pattern
Using the reserved egg whites, use a pastry brush to swipe a bit of the egg white on the sides of a vanilla dough strip. Sandwich this vanilla strip in between two black cacao strips.
Brush the top of this trio with more egg white “glue”.
Sandwich a black cacao strip in between two vanilla strips. Place this trio on top of the first one. Brush the top of the trio with the glue.
Repeat the first trio and place it on top of the second one.
Repeat with the rest of the doughs to prepare two black cacao and vanilla checkerboard logs and two purple sweet potato and vanilla checkerboard logs. You should be able to get four logs total.
Wrap each log tightly in plastic, gently pressing the strips together to minimize any air pockets, without ruining the shape.
Refrigerate for at least 2 hours or freeze for 30 minutes.
Prepare to bake
Preheat the oven to 350°F.
Cut each log into ½-inch thick slices. Place cookies 2-inches apart on parchment-lined baking sheets. Freeze for 10-20 minutes before baking if the dough becomes too warm.
Bake for 13-14 minutes or until the edges are just lightly golden brown.
