- Yields:
- 40
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 45 mins
Can't get enough of store-bought chessmen cookies? It's time for you to make your own at home. This copycat version of the classic Pepperidge Farm cookie—a cookie tin staple for generations—is likely a descendant of the German springerle cookie with its traditional intricately stamped patterns. Lucky for us, these butter cookies come with a short list of pantry ingredients (just 6!) and are easily made elegant thanks to a springerle pin.
A springerle what?
Accessible online or in baking stores, a springerle rolling pin embosses dough with delicate, raised patterns. It's easy to do: After rolling the dough out with a regular rolling pin, you'll pass the springerle pin over the dough to create the designs. Next up is a quick egg wash, which helps distinguish the pretty designs from the cookie background. Though chessmen are traditionally stamped like chess pieces, feel free to utilize whatever rolling pin you can find.
Are these shortbread cookies?
Chessmen cookie dough is actually more similar to that ofbutter cookies, which are some of the easiest cookies to throw together in a flash; however, while butter cookies are typically made with granulated sugar, this batch swaps in powdered sugar, which includes cornstarch to improve the stability of the dough for easy stamping. It also adds a slightly crispy texture to these subtly sweet cookies.
If you love this Pepperidge Farm classic, then you'll probably love our copycat Milanos as well.
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Ingredients
- 1 c.
(2 sticks) unsalted butter, room temperature
- 1 c.
(115 g.) powdered sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 3 c.
(360 g.) all-purpose flour, plus more for rolling
- 2
large egg yolks
Directions
- Step1In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), mix butter and powdered sugar on low speed until sugar is incorporated and butter turns pale, about 2 minutes. Scrape down sides of bowl. Add egg, vanilla, and salt and beat on medium speed until combined, about 1 minute. Using a flexible spatula, fold in flour until just combined, being careful not to overmix. Tightly wrap dough in plastic and refrigerate until very firm, about 1 hour.
- Step2Preheat oven to 350°. Line 2 baking sheets with parchment.
- Step3Divide dough in half and keep one half wrapped in refrigerator. On a floured work surface, using a standard rolling pin, roll dough to a 12"-by-9" rectangle. Lightly dust top of dough with flour. Using a springerle rolling pin or cookie stamp, stamp patterns into dough, outlining about 20 cookies. Trim around edges of patterns, separating dough into individual cookies, and arrange on one of the prepared baking sheets.
- Step4In a small bowl, lightly beat egg yolks with a fork. Brush raised edges and patterns with yolks. Bake until set but not taking on color, 10 to 12 minutes. Repeat with remaining dough. Let cool completely on baking sheets.
