How To Make Homemade Danish Checkerboard Cookies - Småkager

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar adds a richer flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content while cake flour is often less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste offers a richer flavor, while imitation vanilla is usually cheaper.

Pour the dry ingredients into the blender: flour and sugar.

Mix the dry ingredients in the blender.

Add the butter to the blended dry ingredients and mix until crumbly.

Work the mixture by hand to combine it fully.

Divide the dough into two halves.

To one half, add the vanilla extract and mix well.

To the other half, add cocoa powder and knead until fully incorporated.

Divide each colored dough into two pieces, resulting in four pieces total.

Roll each piece into long rows: one brown and one white on top, and one white and one brown on the bottom.

Squeeze the rows together to form a checkerboard pattern.

Wrap the formed dough in plastic wrap and refrigerate for a couple of hours.

Slice the chilled dough into cookies about 1/4 inch thick.

Place the cookies on a cold baking sheet.

Bake in the oven at 375°F for about 8 minutes, checking for doneness.

Remove cookies that are starting to brown around the edges and return the rest to the oven for an additional 2 minutes if needed.

Let the cookies cool down after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens