Perfect for valentines day baking, make these Valentines Day Checkerboard Cookies! For a full video tutorial, check out my youtube! It is important to use natural food colouring for these cookies, after taking the time to make them, you want to ensure they are filled with good ingredients!
Ingredients
- 2¼ cup Flour (280g)
- ½ tsp Baking powder
- ¼ tsp Salt
- ¾ cup Unsalted butter room temperature (170g)
- ¾ cup Granulated sugar (150g)
- 1 Large egg
- 2 tsp Vanilla extract
- Natural Food Colouring
Instructions
- In a large bowl or stand mixer, add all of your wet and dry ingredients.
- Mix on low until combined. The dough may be a bit soft. If the dough seems too soft and sticky for rolling, add 1 tbsp of flour.
- Divide the dough into 2 equal parts. Place one half in the mixer bowl and mix in the natural food colouring until fully incorporated.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Form each dough into a squared off log, slice your strips of dough roughly 1cm in width. Lay 1 piece of normal dough, one piece of pink, and another piece of normal on a flat surface next to each other. Continue to lay the strips with alternating colours. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Some more sweet recipes to try:
Valentines Day Checkerboard Cookies {with video}
Perfect for valentines day baking, try these Valentines Day Checkerboard Cookies!
Ingredients
- 2¼ cup Flour (280g)
- ½ tsp Baking powder
- ¼ tsp Salt
- ¾ cup Unsalted butter room temperature (170g)
- ¾ cup Granulated sugar (150g)
- 1 Large egg
- 2 tsp Vanilla extract
- Natural Food Colouring
Instructions
- In a large bowl or stand mixer, add all of your wet and dry ingredients.
- Mix on low until combined. The dough may be a bit soft. If the dough seems too soft and sticky for rolling, add 1 tbsp of flour.
- Divide the dough into 2 equal parts. Place one half in the mixer bowl and mix in the natural food colouring until fully incorporated.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Form each dough into a squared off log, slice your strips of dough roughly 1cm in width. Lay 1 piece of normal dough, one piece of pink, and another piece of normal on a flat surface next to each other. Continue to lay the strips with alternating colours. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.