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peppermint checkerboard cookies on a surface

Peppermint Checkerboard Cookies

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  • Author: Stephanie
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 32 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Deliciously minty sugar cookies with a fun checkerboard shape! Roll the edges in colored sugars or leave them plain — either way, you’re gonna love these festive slice-and-bake cookies.


Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 teaspoon red food coloring
  • Colored sanding sugars, for rolling (optional)


  1. In a large bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg, egg yolk, vanilla extract and peppermint extract until just combined. Gradually stir in flour mixture just until a dough forms.
  2. Remove half of the dough and transfer to empty flour mixture bowl. Add red food coloring to stand mixer or large bowl with remaining dough; stir on low speed just until food coloring is fully incorporated, about 1 minute.
  3. Shape each half of dough into a rectangular block about 8x2x2 inches. Wrap each block tightly in plastic wrap. Refrigerate at least 1 hour or up to 3 days.
  4. On a cutting board, slice each block lengthwise into 3 equal-sized strips. Slice each strip lengthwise into thirds to make 9 total long, thin strips of dough (about 1/3-inch thick) per block.
  5. Line up a strip of red dough, white dough and a second strip of red dough on cutting board; press strips together to seal edges. Top with 3 more strips of dough in alternating colors; press to seal. Repeat with a third and final layer. Trim off and discard any rounded edges. Repeat with remaining 9 strips of dough, beginning and ending with white dough, so you end up with two blocks of checkerboarded dough.
  6. Tightly wrap blocks in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
  7. Preheat oven to 350°F. Line two baking sheets with parchment paper and arrange two oven racks in upper and lower thirds of oven.
  8. If desired, roll ends of dough blocks in colored sugars. Use a sharp knife to slice each block of dough into 1/4-inch slices (you should end up with about 32 cookies total); arrange on prepared baking sheets spaced at least 1 inch apart. Bake, rotating baking sheets halfway through baking, until cookies are set in centers, about 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Store leftover cookies in an airtight container for up to 1 week.