Eggless Checkerboard Cookies

Ingredients

• 113g (1/2 cup/1 stick) unsalted butter, softened (light dough)
• 100g (1/2 cup) granulated sugar (light dough)
• 180g (1 1/2 cups) all-purpose flour (light dough)
• 1g (1/4 tsp) fine salt (light dough)
• •••See the full ingredient list and shop it in the app.

Method

1. 1Preheat oven to 175C (350F). Line 2 baking sheets with parchment paper.
2. 2Make the light dough: In a bowl, beat 113g softened butter with 100g granulated sugar until smooth, 1 to 2 minutes. Mix in 1g fine salt. Add 180g flour and mix on low just until it forms moist crumbs. Press together into a cohesive dough.
3. 3Make the dark dough: In a separate bowl, beat 113g softened butter with 110g dark brown sugar and 15ml molasses until smooth, 1 to 2 minutes. Mix in 1g fine salt. Add 180g flour and mix on low until crumbly, then press together into a cohesive dough.
4. 4Form slabs: On parchment, press each dough into a neat 20 x 10 cm (8 x 4 in) rectangle about 1 cm (3/8 to 1/2 in) thick. Square the edges with a ruler or bench scraper. Chill both slabs for 30 minutes.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.