Cookies recipe

Best Chessmen Copycat Cookies Recipe

PICTURED: RACHEL VANNI; FOOD STYLING: DUNCAN FITZPATRICK

Can’t get enough store-bought Chess Cookies? It’s time for you to make your own at home. This copycat version of the classic Pepperidge Farm cookie – a cookie jar staple for generations – is likely a descendant of the German springerle cookie with its traditional intricately stamped designs. Luckily for us, these buttery cookies come with a short list of pantry ingredients (only 6!) and are easily made stylish with a spring pin.

A springerle what?

Available online or at bakeries, a springerle rolling pin waffles dough with delicate raised designs. It’s easy to do: after rolling out the dough with a regular rolling pin, you’ll pass the spring pin over the dough to create the patterns. The next step is a quick egg wash, which helps distinguish the lovely patterns from the background of the cookies. Although chess pieces are traditionally stamped like chess pieces, feel free to use any rolling pin you can find.

Are these shortbread cookies?

Chessmen cookie dough is actually more similar to butter cookies, which are among the easiest cookies to put together in a flash; however, while butter cookies are typically made with granulated sugar, this batch replaces powdered sugar, which includes cornstarch to improve dough stability for easy stamping. It also adds a slightly crispy texture to these subtly sweet cookies.

If you like this Pepperidge Farm classic, you’ll probably also like our Milanos impersonator.

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Yields:

40

Preparation time:

0

hours

5

minutes

Total time:

1

hour

45

minutes

1 ea.

(2 sticks) unsalted butter, room temperature

1 ea.

(115 g.) powdered sugar

1 C.

pure vanilla extract

3 bed.

(360 g.) all-purpose flour, plus more for rolling

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  1. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), on low speed, combine the butter and powdered sugar until the sugar is combined. incorporated and the butter whitens, about 2 minutes. Scrape the sides of the bowl. Add whole egg, vanilla and salt and beat on medium speed until combined, about 1 minute. Using a flexible spatula, stir in the flour until just combined, being careful not to over mix. Wrap the dough tightly in plastic and refrigerate until very firm, about 1 hour.
  2. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  3. Divide the dough in half and keep one half wrapped in the fridge. On a floured work surface, using a standard rolling pin, roll out the dough into a 12″ by 9″ rectangle. Lightly dust the top of the dough with flour. Using a rolling pin or cookie stamp, stamp designs into the dough, outlining about 20 cookies. Trim the edges of the patterns, separate the dough into individual cookies and arrange on one of the prepared baking sheets.
  4. In a small bowl, lightly beat the egg yolks with a fork. Brush the raised edges and patterns with the egg yolks. Bake until set but not colored, 10 to 12 minutes. Repeat with the remaining dough. Let cool completely on baking sheets.

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imitation chess cookies

PICTURED: RACHEL VANNI; FOOD STYLING: DUNCAN FITZPATRICK

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