Name: Vanilla & Ube Checkerboard Cookies
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Ingredients: 4 Tbsp. unsalted butter (at room temperature); 2.5 Tbsp. granulated sugar; ½ large egg (beaten); 5/8 cup cake flour* ((100g)); ¼ tsp. salt; ¼ tsp. vanilla extract; 4 Tbsp. unsalted butter (at room temperature); 2.5 Tbsp. granulated sugar; ½ large egg (beaten); 5/8 cup cake flour* ((100g)); ¼ tsp. salt; ½ tsp. ube extract

Checkerboard cookies are a fun way to combine two different colors or flavors into one aesthetically pleasing treat. This recipe combines a classic vanilla cookie dough with an ube-infused dough. Ube is a purple yam that originates from the Philippines (not to be confused with the purple sweet potato) and has a beautiful hue. It has a somewhat nutty taste that’s reminiscent of vanilla. Together, they make a unique and tasty treat that is sure to impress.

Homemade Vanilla and Ube Purple and White Checkerboard Cookies on Plate

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Vanilla & Ube Checkerboard Cookies

Prep Time 25 minutes

Cook Time 13 minutes

Total Time 38 minutes

Servings 32

Calories 55 kcal

Ingredients

Vanilla dough

4 Tbsp. unsalted butter at room temperature
2.5 Tbsp. granulated sugar
½ large egg beaten
5/8 cup cake flour* (100g)
¼ tsp. salt
¼ tsp. vanilla extract

Ube dough

4 Tbsp. unsalted butter at room temperature
2.5 Tbsp. granulated sugar
½ large egg beaten
5/8 cup cake flour* (100g)
¼ tsp. salt
½ tsp. ube extract

Instructions

Vanilla dough

In medium mixing bowl, combine butter and sugar. Whisk until well combined and creamed. Gradually whisk in ½ a large beaten egg and then vanilla extract.
Sift in cake flour and salt. Use silicone spatula to mix until well combined.

Ube dough

In medium mixing bowl, combine butter and sugar. Whisk until well combined and creamed. Gradually whisk in ½ a large beaten egg and then ube extract.
Sift in cake flour and salt. Use silicone spatula to mix until well combined and dough is a solid purple with no white streaks.

Shaping & baking cookies

Use hands to form each dough into a rectangular block (approximately 5-in. long and 1-¾-in. wide and tall). Tightly wrap in plastic wrap and freeze for at least 30 minutes.
Remove rectangular blocks of dough from freezer. Use sharp knife to carefully cut each block into thirds lengthwise. Swap the middle piece of vanilla dough with ube dough.
With the cut sides horizontal, cut dough blocks into thirds lengthwise one more time. Swap the middle pieces of dough again.
Wrap each checkerboard block of dough with plastic wrap and gently, but firmly, press to make sure the dough pieces stick together. Freeze for at least 15 minutes.
Preheat oven to 350 degrees F. Remove dough from freezer and discard plastic wrap. Slice into ¼-in. to 1/3-in. thick squares.
Arrange cookies on parchment-paper-lined baking sheets and bake for approximately 12-14 minutes.
Remove from oven and transfer to a wire rack to cool.

Recipe Notes

Uncooked dough can be stored in the freezer for up to a week.
*Cake flour: For every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch
Order the ingredients you need to make these trendy cookies at Vitacost!

Nutrition Facts

Vanilla & Ube Checkerboard Cookies

Amount Per Serving (1 g)

Calories 55 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g10%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 14mg5%

Sodium 33mg1%

Potassium 8mg0%

Carbohydrates 6g2%

Fiber 0.1g0%

Sugar 2g2%

Protein 1g2%

Vitamin A 101IU2%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.