Checkerboard Cookies
40 min
Classic vanilla and cocoa shortbread cookies with that satisfying checkerboard pattern. One batch makes about 25 cookies — great for Christmas or honestly any time of year.
cookiesbakingchristmas
Crispy on the outside, soft and chewy in the middle — just like proper kransekake should be. Only two ingredients and ready in 20 minutes.
Instructions
- 1
Roll the marzipan into small balls.
- 2
Roll the balls in icing sugar, then pinch the top of each one with three fingers to shape them.
- 3
Place the cookies on a baking tray lined with baking paper and bake at 200 °C for about 10 minutes.
Per average serving
231
Calories
kcal
4.5
Protein
g
29.4
Carbs
g
11.4
Fat
g
1.9g
Fiber
27.5g
Sugar
6mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
231
Calories
kcal
4.5
Protein
g
29.4
Carbs
g
11.4
Fat
g
1.9g
Fiber
27.5g
Sugar
6mg
Sodium
Tips from the kitchen
- Keep the balls small, around the size of a hazelnut. Big ones stay raw and gummy in the middle while the outside browns too fast.
- Don't skip the icing sugar coating. It gives that thin crackly shell once they bake, and the pinch on top sets while it's in the oven.
- Watch them closely from minute 8. You want a light golden colour on the peaks, not brown. They go from done to dry quickly at 200 degrees.
- They feel soft when they come out and firm up as they cool, so resist poking them. Let them sit on the tray a couple of minutes first.
- If the marzipan sticks to your hands, dust your palms with a little of the icing sugar before rolling.
Ways to vary it
- You can press a blanched almond into the top of each one before baking for a bit of crunch.
- A few drops of bitter almond essence worked into the marzipan makes them taste more like a traditional kransekake, if you like that stronger flavour.
- For a festive look, drizzle the cooled cookies with thin lines of royal icing the way you'd decorate a kransekake.
Storage & leftovers
They keep in an airtight tin at room temperature for about a week, and honestly they stay chewy longer than most cookies. No need for the fridge, which dries them out. They also freeze well for a couple of months, just thaw at room temperature and they're back to soft.
What to serve with it
Serve them with strong coffee or a cup of gløgg over the holidays. They sit nicely on a Christmas cookie plate next to pepperkaker.
UC
By Untrained ChefPublished 6 June 2026 · Updated 11 July 2026
Related Recipes
Rusk Cake with Apple Sauce and Cream
1 hr
Crispy rusks blended into a light egg batter — dead simple and a great one to make with kids. Serve warm with apple sauce and whipped cream.
bakingcakefor kids
Fluffy Apple Pancakes
30 min
These apple pancakes turn out incredibly fluffy and get this lovely apple cake vibe. Perfect weekend breakfast when you want to treat yourself a bit extra.
breakfastbakingeasy