Checkered Flag Cookies

Checkered Flag Cookies
Yield: 32 cookies Prep 10 mins Chill 2 hrs or overnight Bake 350°F 12 mins Decorate 1 hr


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
Royal Icing:
  • 1 box (1 pound) confectioners' sugar
  • 3 tablespoons powdered egg whites
  • 7 - 8 tablespoons water
  • Black and green gel food coloring

Make It

1. In a large bowl, whisk together flour, baking powder and salt.

2. In a second large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg, milk and vanilla. On low speed, beat in flour mixture until just combined.

3. Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or as long as overnight.

4. Heat oven to 350 degree F. Roll out one dough disk to a 10-1/2-inch square (about 1/8-inch thickness). Trim slightly and then divide into 16 cookies. Place on ungreased baking sheets; bake at 350 degree F for 12 minutes until light golden around edges. Repeat with second half of dough, rerolling scraps, if desired. Remove cookies from baking sheets; cool on rack.

Prepare Royal Icing:

5. In large bowl, combine confectioners' sugar, powdered egg whites and water. Beat on high power with an electric mixture until good spreading consistency. transfer 1/3 to a small bowl. Tint black. Tint a second 1/3 of the frosting green. Leave the remaining 1/3 white. Frost some of the cookies solid white, some solid green and some in a checkered pattern (put white in one bag, black in another and alternate squares). Dry cookies on rack.

Nutrition Facts

Amount Per Serving: cal. (kcal): 112, Fat, total (g): 3, chol. (mg): 20, sat. fat (g): 2, carb. (g): 21, fiber (g): , pro. (g): 1, sodium (mg): 345, Percent Daily Values are based on a 2,000 calorie diet.