Copycat Chessmen Cookies
Looking to satisfy your craving for store-bought Chessmen cookies? It's time to try making your own version at home. This homemade copycat recipe of the beloved Pepperidge Farm classic—a timeless treat found in cookie tins for generations—likely has roots in the traditional German Springerle cookie, known for its intricate stamped patterns. Luckily, creating these buttery delights requires just a few pantry staples (only 6 ingredients!) and can be made even more elegant with the use of a Springerle rolling pin.What's a Springerle rolling pin?You can easily find a Springerle rolling pin online or in baking stores. This special rolling pin impresses delicate, raised patterns onto the dough. Here's how it works: After rolling out the dough with a regular rolling pin, you pass the Springerle pin over the dough to create the intricate designs. A quick egg wash follows, which helps highlight the beautiful patterns against the background of the cookies. Although Chessmen cookies traditionally bear stamp designs resembling chess pieces, feel free to use any rolling pin you have available.Are these cookies considered shortbread?While Chessmen cookies may resemble shortbread, their dough is actually more similar to butter cookies. Butter cookies are known for their ease of preparation, and this recipe follows suit. However, instead of using granulated sugar like typical butter cookies, this batch incorporates powdered sugar, which contains cornstarch. The addition of cornstarch improves the dough's stability, making it easier to stamp. It also contributes to the subtly sweet cookies' slightly crispy texture, adding to their appeal.
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
Instructions
- In 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.
- Preheat oven to 350°. Line 2 baking sheets with parchment.
- Divide 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.
- In 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.
Tried this recipe?Let us know how it was!