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  • Writer's pictureMealsbymiri

Checkerboard Cookies

These are hands down my favourite Christmas cookie. Partially because they're so easy to make, but also because they are so so SO delicious. I highly recommend baking a big batch and storing it in a cookie jar to nibble on throughout the festive season as these are the type of cookie that doesn't go stale that quickly!


60g white granulated sugar

70g powdered sugar/icing sugar

300g all purpose flour

225g vegan butter (I use Nuttelex)

1 tsp vanilla extract

2 tbsp cocoa powder


Add sugar and butter to a bowl, sift in powdered sugar and cream together. Add flour and mix until you have a smooth dough. Divide into two equal parts and add vanilla to one and cocoa powder to the other. Divide again and roll into logs of equal length about 1cm in diameter. Put one chocolate and one vanilla log next to each other, one vanilla log on top of the chocolate and one chocolate log on top of the vanilla. Refrigerate for at least 30 minutes before slicing into about 0.5-1 cm thick biscuits and place onto a baking tray lined with parchment paper. You can pat the biscuits down slightly with your fingers to make them flatter and more uniform. Bake in the oven for approximately 10-15 minutes at 200 degrees until they just start to turn golden (keep an eye out because you don’t want too much colour on them). Leave the cookies to cool on a wire rack before serving.

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