Instructions

1. Begin by gathering all your ingredients: 2 1/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1 cup of unsalted butter (softened), 1 cup of granulated sugar, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of unsweetened cocoa powder.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract to the butter-sugar mixture. Continue to beat until well combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Divide the dough into two equal portions. Leave one portion as is, and to the other portion, add the unsweetened cocoa powder. Mix until the cocoa powder is fully incorporated into the dough, resulting in a chocolate dough.
7. On a clean surface, shape each portion of dough into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
8. Once the dough is firm, remove the logs from the refrigerator. Unwrap them and place them side by side. Using a sharp knife, cut each log in half lengthwise, creating four strips: two vanilla and two chocolate.
9. To create the checkerboard pattern, alternate the strips by placing one vanilla strip next to one chocolate strip. Press them together gently to adhere. Repeat with the remaining strips to create a second checkerboard log.
10. Wrap the new checkerboard logs tightly in plastic wrap again and refrigerate for an additional 30 minutes to firm up.
11. Preheat your oven to 350°F (175°C) while the dough is chilling.
12. Once chilled, unwrap the checkerboard logs and slice them into 1/4-inch thick cookies. Place the cookies on ungreased baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
13. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
14. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
15. Once cooled, your Slice and Bake Christmas Checkerboard Cookies are ready to be enjoyed! They can be stored in an airtight container for up to a week.