Ingredients
Cookie Dough
- 5 cups all-purpose flour (630g)
- 3 teaspoons baking powder (16g)
- 2 teaspoons kosher salt (use half if substituting table salt)
- 2 cups unsalted butter, room temperature (1 lb, 452g)
- 2 cups powdered sugar, sifted (238g)
- ½ cup granulated sugar (110g)
- 2 large eggs + 2 large egg yolks (save the whites for later)
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- Food coloring (various colors as desired: pale blue, dark blue, pale yellow, dark yellow, pale pink, dark pink)
Instructions
- Do Ahead: The dough can be prepared a day in advance and stored in the refrigerator or freezer until you’re ready to use it.
- Make the Dough: In a medium bowl, whisk together flour, baking powder, and kosher salt. In a stand mixer fitted with a paddle attachment, beat the butter for 3 minutes until creamy; or hand beat for 4 minutes. Add granulated sugar and sifted powdered sugar, then beat for 2 minutes until well creamed. Mix in the eggs, egg yolks, almond extract, and vanilla extract until combined. Gradually add the dry ingredients and beat just until incorporated.
- Divide the Dough: Portion the dough into three equal parts (about 520g each). Wrap one portion in plastic wrap and refrigerate for at least one hour. Split the other two portions into six equal parts (about 173g each), preparing for coloring.
- Color and Flavor the Dough: Assign colors for each portion: pale blue, dark blue, pale yellow, dark yellow, pale pink, and dark pink. Use food coloring to tint the dough, mixing thoroughly with gloves or beaters to evenly distribute color. Shape each colored dough into rectangles, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour or overnight.
- Roll Out the Dough: Roll each dough rectangle into a 5x8 inch sheet, about ¼ inch thick. Use two ¼-inch levelers as guides for consistent thickness. Trim edges for neat borders. Slice each dough sheet into ¼-inch wide strips.
- Assemble the Gingham Pattern: Using reserved egg whites and a pastry brush, lightly brush the sides of dough strips to help them adhere. Build logs by alternating strips in a 7x7 arrangement: first row alternating plain white and pale color strips; second row alternating pale and darker colored strips, repeating the pattern until the log measures 7 strips high and wide. Repeat the process for other color combinations. Wrap each log tightly in plastic wrap, pressing gently to minimize air gaps, then refrigerate for at least 2 hours or freeze for 30 minutes.
- Prepare to Bake: Preheat oven to 350°F (175°C). Slice each chilled log into ¼-inch thick cookies. Arrange cookies 2 inches apart on parchment-lined baking sheets and freeze for 10-20 minutes before baking.
- Bake: Bake for 13-14 minutes or until edges are just starting to turn light golden brown. Remove from oven and transfer cookies to a cooling rack to cool completely before serving.
Notes
- The dough can be made ahead and refrigerated or frozen, making assembly day easy.
- Freeze sliced cookies before baking to help them hold their shape and pattern during baking.
- Use two ¼-inch thick guides when rolling the dough to ensure uniform thickness and professional-looking cookies.
- Reserve egg whites for assembly; this provides gentle adhesion without adding extra moisture.
- Leftover dough strips can be combined and reshaped into tie-dye cookies using cookie cutters for minimal waste.
- Handle colored dough with gloves to avoid staining your hands and to ensure even coloring.
- Prep Time: 1 hour 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
