Schackrutor – Swedish Checkerboard Chocolate & Vanilla Cookies

If you’ve wandered into a bakery in Stockholm, you’ve likely spotted neatly arranged Schackrutor — Swedish checkerboard cookies. The name literally means “chess squares.”

These tender, buttery shortbread cookies combine vanilla and chocolate doughs to create a striking two-tone checkerboard. They look elegant but are straightforward to make at home using a simple technique of shaping, chilling, and slicing the dough.

After a recent trip to Stockholm, I wanted to recreate schackrutor in my kitchen. These cookies are a classic fika favorite — crisp at the edges, tender inside, and perfectly balanced between butter, vanilla, and chocolate.

Why you’ll love this recipe

• One dough becomes two — simply remove half, add cocoa to the remaining portion, and you have vanilla and chocolate doughs.
• The checkerboard pattern is forgiving: shaping and stacking make even a beginner’s effort look impressive.
• They taste delightful — rich, buttery shortbread with a hint of vanilla and cocoa in every bite.

Ingredients

Ingredient notes

• A mix of granulated and powdered (confectioners’) sugar gives the right texture and helps keep the two dough colors distinct after baking.
• Dutch-processed cocoa delivers a deep, dark chocolate color and a smooth flavor. Natural cocoa can be used but the color will be lighter.
• Measure all-purpose flour by fluffing, spooning into the cup, and leveling for consistent results. One cup of all-purpose flour is roughly 141 grams (5 ounces).

1. Combine room-temperature butter, granulated sugar, powdered sugar, and salt in a mixing bowl. Cream until light and fluffy, scraping the bowl as needed — about 3 minutes.

2. Add egg yolks and vanilla extract and mix until combined. Reduce speed to low and add the flour, mixing just until the dough comes together.

3. Remove half of the dough to a separate bowl. Add Dutch-processed cocoa powder to the dough remaining in the mixer and mix on low until fully blended with no vanilla streaks.

4. On a clean surface or parchment, shape each dough half into a rectangle about 9 inches long, 2 inches wide, and 1 inch high. Use a dough scraper or straight edge to square the corners for consistent pieces.

5. Stack the two rectangles, wrap the log tightly in plastic wrap, and chill for at least 3 hours or up to 2 days. Chilling firms the dough so you can slice cleanly.

6. Remove the chilled log from the refrigerator and slice it lengthwise into two long strips. Turn one strip so the colors alternate — vanilla next to chocolate — to form a checkerboard when stacked side by side.

7. Press the strips gently to join them, then form the combined pieces into a single log and wrap again. Chill briefly if the dough softens while you work.

8. Slice the log into 1/4-inch (about 6 mm) rounds. Place each slice on a parchment-lined baking sheet with about 1 inch of space between cookies. Bake at 325°F (160°C) for 15–18 minutes, until the edges just begin to brown.

Expert tips

• Choose Dutch-processed cocoa for a darker, smoother chocolate flavor and bolder checkerboard contrast.
• If tiny vanilla streaks remain in the chocolate dough after mixing, knead the dough briefly by hand to fully incorporate the cocoa.
• A kitchen scale makes it easy to divide the dough into two exactly equal halves, but if you prefer a rustic look, estimating by eye works fine.
• Use a straight edge to square corners when shaping rectangles. This gives cleaner checkerboard lines after slicing.
• If slices fall apart slightly when cutting, arrange the pieces on the baking sheet in their intended positions; the heat will help them fuse together as they bake.

Store baked cookies in an airtight container at room temperature for up to three days. For longer storage, freeze cooled cookies in a sealed container for up to three months.

Yes. Wrap the assembled log tightly and freeze before slicing. Thaw in the refrigerator before slicing and baking for best results.

Dutch-processed cocoa has been alkalized to reduce acidity, producing a smoother, less bitter flavor and a darker color. It creates a richer chocolate dough and a stronger visual contrast in the checkerboard.