Strawberry Chocolate Checkered Cookies

When I think of sweet treats that bring a smile to my face, Strawberry Chocolate Checkered Cookies immediately come to mind. These cookies are not only visually stunning with their alternating pink and brown squares, but they also offer a delightful flavor combination that’s hard to resist. I remember the first time I made these cookies; the excitement in the kitchen was almost palpable. The moment I pulled them from the oven, my family gathered around, eagerly awaiting their chance to indulge. It became a cherished tradition to bake these cookies together, particularly around special occasions like Valentine’s Day, where their vibrant colors perfectly match the spirit of love and celebration. Each bite delivers a satisfying crunch and a soft, chewy center, leaving everyone wanting more. I love to serve them at gatherings, where they become the star of the dessert table.

Strawberry Chocolate Checkered Cookies Ingredients

Using quality ingredients is key to the success of these cookies. Each component plays a crucial role in achieving the perfect texture and flavor. The blend of all-purpose flour for structure, butter for richness, and freeze-dried strawberries for a fruity twist makes this recipe delightful. Let’s take a look at what you’ll need:

• ¾ cup white granulated sugar: This adds sweetness and helps with the cookie’s structure.
• ¾ cup freeze-dried strawberries: Provides a burst of strawberry flavor and a lovely pink color.
• 1 cup unsalted butter, at room temperature: Essential for a rich, tender cookie.
• 1 teaspoon pure vanilla extract: Enhances the overall flavor.
• ½ teaspoon salt: Balances the sweetness.
• 2½ cups all-purpose flour: The base of the cookie dough, providing structure.
• ¼ cup unsweetened cocoa powder: Infuses the chocolate flavor.
• 1 large egg, beaten in a bowl with 2 tablespoons water: Binds the ingredients together and adds moisture.

How to Cook Strawberry Chocolate Checkered Cookies

The process of making Strawberry Chocolate Checkered Cookies is as delightful as the cookies themselves. Let’s dive into the step-by-step guide to create these beautiful treats.

1. Begin by preparing your ingredients. In a food processor, add the ¾ cup white granulated sugar and ¾ cup freeze-dried strawberries. Pulse until the mixture turns into a fine reddish-pink powder. This fragrant sugar blend sets the stage for your cookies.
2. Transfer the strawberry sugar to the bowl of a stand-up mixer fitted with the paddle attachment. Add 1 cup unsalted butter, 1 teaspoon pure vanilla extract, and ½ teaspoon salt. Beat the mixture on medium speed until it becomes light, fluffy, and pale pink, about 2 to 3 minutes. This is where the magic begins!
3. Next, add 2½ cups all-purpose flour in two batches, mixing until just combined. Be careful not to overmix, as you’ll want to maintain that tender texture.
4. Once the dough is ready, remove half of it and place it on a sheet of plastic wrap. To the remaining dough in the mixer, add ¼ cup unsweetened cocoa powder and mix until thoroughly combined. Now you have both pink strawberry dough and rich chocolate dough.
5. Wrap both portions of dough in plastic wrap and refrigerate for about 15 minutes. Chilling the dough helps it firm up and makes it easier to handle.
6. After chilling, roll out each dough to form a 7-inch square that is about ½-inch thick. Slice each square into ½-inch wide strips; you should end up with around 14 strips per batch of dough, totaling 28 strips.
7. Carefully handle the strips, using a small offset spatula for precision. Begin layering the strips alternately, starting with either color. Typically, I layer 5 strips of dough side by side as the first layer.
8. Once you have your first layer in place, brush the top lightly with the beaten egg (which consists of a large egg beaten with 2 tablespoons of water). This will give the cookies a beautiful shine.
9. Repeat the layering process, alternating colors for each new layer, until you create a stack of 5 layers. It’s okay if you have a few unused strips; that’s normal!
10. Wrap the assembled square log in plastic wrap and pop it in the freezer for 10 minutes. This will help maintain the shape when slicing.
11. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the logs into ¼-inch to ½-inch thick cookies and place them on the prepared baking sheet.
12. Bake the cookies for approximately 10 to 12 minutes, until they are set and the edges are just beginning to brown. Allow them to cool completely on the baking sheet before moving them to a wire rack.

Change It Up

If you’re feeling adventurous or want to experiment with flavors, here are some fun ideas to customize your Strawberry Chocolate Checkered Cookies:

• Add Nuts: Try incorporating chopped nuts, such as walnuts or pecans, into the dough for added crunch and nuttiness.
• Use Other Berries: Instead of freeze-dried strawberries, consider using freeze-dried raspberries or blueberries for a different fruity flavor.
• Experiment with Spices: Add a pinch of cinnamon or nutmeg to the dough for an extra layer of warmth and flavor.
• Mix Chocolate Types: Use milk chocolate, dark chocolate, or even white chocolate cocoa powder for a unique twist on the flavor profile.
• Decorate: After baking, consider drizzling melted chocolate over the cookies or sprinkling them with powdered sugar for a decorative touch.

How to Enjoy Strawberry Chocolate Checkered Cookies

Enjoying your Strawberry Chocolate Checkered Cookies can be just as creative as making them. Here are some enjoyable serving suggestions:

• Pair with Coffee or Tea: These cookies are perfect for an afternoon treat alongside your favorite coffee or tea.
• Serve at Gatherings: Bring them to parties or potlucks; they’re sure to be a hit and disappear quickly from the dessert table.
• Pack in Lunchboxes: These cookies make a fantastic treat for kids’ lunchboxes; they’re fun, colorful, and delicious.
• Enjoy as a Snack: Perfect for a sweet snack at any time of day, these cookies satisfy your sweet tooth without being overly indulgent.
• Seasonal Celebrations: These cookies are an excellent choice for seasonal celebrations, especially around Valentine’s Day, thanks to their romantic colors.
• Storage Tips: Store any leftovers in an airtight container to keep them fresh for days.

FAQ

Conclusion

The Strawberry Chocolate Checkered Cookies truly shine with their unique flavor and stunning appearance. They’re a delightful treat that brings joy to any occasion, especially when shared with loved ones. I encourage you to try making these cookies yourself; you won’t be disappointed!

Strawberry Chocolate Checkered Cookies

Indulge in the delightful flavors of Strawberry Chocolate Checkered Cookies, a perfect blend of sweetness and visual appeal. These easy cookies are ideal for any occasion, especially Valentine’s Day. Their unique checkered design will impress your guests. Don’t wait; make them tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 52 minutes mins

Servings: 40 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup white granulated sugar
• ¾ cup freeze-dried strawberries
• 1 cup unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 2½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 large egg beaten in a bowl with 2 tablespoons water

Equipment

• Baking Sheet
• Parchment Paper

Method

 

1. In a food processor, add the sugar and strawberries and pulse until mixture turns to a reddish/pinkish powder.
2. Transfer the strawberry sugar to the bowl of a stand-up mixer with the paddle attachment.
3. Add the butter, vanilla extract and salt. Beat until the mixture is light and fluffy and turns a pale pink, 2 to 3 minutes.
4. Add the flour, in two batches, and mix until combined. Remove half of the dough and place on a sheet of plastic wrap.
5. To the stand-up mixer with the remaining dough, add the cocoa powder and mix until thoroughly combined.
6. Wrap the two doughs in plastic wrap, separately, and transfer to the fridge for 15 minutes.
7. Roll out each dough so it’s a 7-inch square that’s 1/2-inch thick. Slice each square into 1/2-inch wide strips.
8. Handling the strips delicately, place the logs, alternating between colors, next to one another. Brush the top lightly with the beaten egg.
9. Repeat with the next layer, starting with the opposite color and alternating between colors. Repeat this process until you have 5 layers.
10. Wrap the square log with plastic wrap and transfer to the freezer to chill for 10 minutes.
11. Preheat the oven to 350 F and line a baking sheet with parchment. Slice the logs into 1/4-inch to 1/2-inch thick cookies.
12. Place on the baking sheet and bake for 10 to 12 minutes. Allow to cool completely on the baking sheet before moving them.

Notes

• Storage: Keep leftover cookies in an airtight container at room temperature for up to 5 days.
• Freezing: These cookies freeze well. Store them in a single layer in a freezer bag for up to 3 months.
• Pairing: Serve with a cup of coffee or tea for a delightful afternoon treat.
• Occasions: Perfect for Valentine’s Day or any special occasion.
• Variations: Feel free to experiment with different flavors by adding nuts or using other freeze-dried fruits.

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