• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Just As Tasty logo
  • Bread & Muffins
  • Brownies & Bars
  • Cakes
  • Cookies
  • Pies & Tarts
menu icon
go to homepage
  • About
  • My Cookbook
  • Contact
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • My Cookbook
    • Contact
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Cookies

    Checkerboard Icebox Cookies - Gluten Free, Eggless

    Published: Dec 20, 2021 · Modified: Aug 12, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · Leave a Comment

    Jump to Recipe

    These checkerboard icebox cookies are SO buttery and delicious! You get the best of both worlds with both chocolate and vanilla flavors in each and every bite.

    Checkerboard cookies on white parchment paper.

    If you have never had a checkerboard cookie, let me just say... you are truly missing out. These are especially perfect for someone like me, who always has a hard time picking between chocolate and vanilla. I just love both!

    Not only do these cookies just look appealing, they truly are delicious but only call for the simplest of ingredients.

    Now, before I actually attempted to make these, I always admired them from afar. I was convinced that this whole process would just be too complicated and time-consuming. Thankfully, I was SO wrong.

    I do recommend carefully reading through this full post and the recipe before getting started. While it's not difficult, there are several steps and I am talking you through it all.

    What Are Icebox Cookies?

    If you've never heard of icebox cookies, you may be wondering what I'm even talking about! Icebox cookies are cookies you can keep in the refrigerator (formerly known as an icebox) and pull out at a moment's notice to slice, arrange onto a cookie sheet, and bake.

    My version only calls for some basic ingredients, and you can refrigerate the dough for several hours at a time.

    Stack of checkerboard icebox cookies on white parchment paper.

    Why You'll Love These Checkerboard Icebox Cookies...

    • Just look at them! These cookies are so fun and especially perfect for Christmas.
    • Like I mentioned, you really do get the best of both flavors: chocolate and vanilla, in perfect harmony. Plus these cookies are extra buttery.
    • I really think you are going to LOVE the texture. These cookies are slightly crisp around the edges but they are soft and, yes I'll say it again, so buttery.

    What You'll Need...

    • Gluten free flour blend
      • Regular readers know, my #1 favorite is Bob's Red Mill 1 to 1 Flour.
    • Fine sea salt
    • Unsweetened cocoa powder
      • Unless otherwise noted, I use natural cocoa powder in all of my recipes, NOT Dutch-process
    • Butter
    • Sugar
    • Vanilla extract

    How To Make...

    To make my checkerboard icebox cookies, we'll start by making the vanilla dough. Combine the flour and salt in a bowl, and set aside for now.

    Grab your mixer and cream the butter and sugar until it's smooth and slightly lighter in color. Add in the vanilla extract, then add the dry ingredients and mix on low speed until it comes together.

    Now, remove half of the cookie dough from the bowl and set aside. Add cocoa powder to the remaining dough and mix on low speed until it's been incorporated. Overall, your dough will be very soft.

    Next we are going to get both halves ready to chill. Form each half of dough into a rectangle log, measuring about 6 inches long and 2 inches wide. You want both logs to be the same size. Wrap each one (individually) in plastic wrap and chill in the refrigerator for at least an hour.

    Close-up of a chocolate and vanilla checkered cookie.

    To assemble the cookies, we're going to first take one of the cookie dough logs and slice it up into 3 even-sized strips, lengthwise. Now, turn each strip onto its side (so that it's laying flat) and slice each strip into 3 more narrow strips. You should get 9 strips total. Repeat with the second log.

    Now, lay 3 strips of alternating dough side-by-side. Gently push them together to form a new log. Stack the remaining strips on top, creating an alternating checkerboard pattern.

    Time to refrigerate again! Wrap the log in plastic wrap and place back in the refrigerator for at least 30 minutes.

    Once the dough has chilled, remove from the refrigerator and slice into individual cookies, about ¼ inch thick. Arrange on a few lined baking sheets and bake on 350ºF for 10 minutes. Allow the cookies to cool completely before removing from the baking sheets.

    Tips For Making The Best Checkerboard Cookies...

    • As always, I highly recommend weighing the flour rather than using measuring cups. Too much flour will definitely change the texture, and these cookies are meant to be soft and buttery, not crunchy. We need 296 grams of flour for this recipe.
    • This is a soft cookie dough, and it may start to break apart when you are cutting the strips and/or assembling the cookies. This is totally ok! The nice thing about this dough is it's also pliable and should stick if you just use your hands to press it back together.
    • The chill time is very important and should not be skipped. Because we're using a lot of butter, we need to chill the dough to avoid too much spreading in the oven.
    • The bake time on this recipe is 10-12 minutes. I recommend checking at the 10 minute mark, just because every oven is different. These cookies are meant to be slightly crisp around the edges but otherwise very soft.
    Checkerboard cookies on white parchment paper.

    Ingredient Substitutions...

    • You should be able to make these checkerboard cookies vegan by using your favorite non-dairy butter. I haven't tested it, but I don't see why it wouldn't work.

    Did you try my checkerboard icebox cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes delivered straight to your inbox.

    Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons

    Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.

    Learn More

    For More Gluten Free Cookie Recipes, Try My...

    • Linzer cookies
    • Peppermint mocha cookies
    • Chocolate snowball cookies
    • Butterscotch chocolate chip cookies

    📖 Recipe

    Checkerboard Icebox Cookies - Gluten Free, Eggless

    Print Recipe
    These classic cookies are so buttery and soft!
    Course Dessert, Snack
    Cuisine American
    Keyword chocolate, christmas, cookies, eggless, gluten free
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Chill Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 10 minutes mins
    Servings 14 cookies
    Calories 221
    Author Taleen Benson

    Ingredients

    • 2 cups (296g) gluten free flour blend
    • ½ teaspoon fine sea salt
    • 1 cup (226g) unsalted butter room temperature
    • ½ cup (100g) granulated sugar
    • ½ teaspoon vanilla extract
    • ¼ cup (20g) unsweetened cocoa powder

    Instructions

    • In a medium bowl, whisk the flour and salt together. Set aside.
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Divide the dough, leaving half in the mixing bowl. Add the cocoa powder and beat until combined.
    • Use your hands to form each half of dough into a rectangle log, measuring about 6 inches long and 2 inches wide. Make sure both logs are the same size. Wrap each one tightly in plastic wrap and chill in the refrigerator for one hour.
    • Remove the dough from the refrigerator. Slice each log into 3 even-sized strips. Flip each strip once onto its side and slice into 3 more thin strips, so that you have 9 strips from each log.
    • Place 3 alternating strips of dough side-by-side, using your hands to gently press them together. Proceed to stack the remaining strips on top, creating a checkerboard pattern with alternating strips, until all of the cookie dough has been used up. Wrap tightly in plastic wrap and chill in the refrigerator for another 30 minutes.
    • Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
    • Remove the cookie dough from the refrigerator. Slice into individual cookies, about ¼ inch thick, and arrange on prepared baking sheets. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets completely before removing. The cookies will be soft.

    Notes

    • If the cookie dough starts to break apart as you are cutting the strips or assembling the checkerboard pattern, simply use your hands to press it back together. It should stick together very easily. 
    • I wanted to make big cookies, so I stacked all of the strips together to form larger cookies. If you'd like, you can form two stacked logs, using up 9 strips total for each. This will give you smaller cookies. 

    Nutrition

    Calories: 221kcal

    More Gluten Free Cookie Recipes

    • Halloween Chocolate Chip Cookies
    • Easy Air Fryer Cookies
    • Chocolate Chip Cookie Cups
    • Easy Red Velvet Chocolate Chip Cookies

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

    More about me →

    Summer

    • Easy Peach Cobbler Cookies
    • No Churn Black Forest Ice Cream
    • Easy Mini S'mores Pies (5 Ingredients)
    • Perfect Gluten Free Pound Cake (Eggless)
    See more Summer →

    My Cookbook

      Built with ConvertKit

      Web Stories

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      Footer

      ↑ back to top

      Shop

      Just As Tasty cookbook

      Newsletter

      • Sign Up! for emails and updates

      Recipes by Occasion

      • Spring
      • Summer
      • Fall
      • Christmas

      Work With Me

      • Contact
      • Services

      As a member of Amazon Associates and ShopStyle Collective, I earn from qualifying purchases. Privacy Policy

      Copyright © 2025 - Just As Tasty on the Brunch Pro Theme

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.