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Gingham Cookies

Name: Gingham Cookies
Prep time: 1 h 15 min
Total time: 3 h 10 min
Yield: 2 dz.
Ingredients: 3 c. all-purpose flour, spooned and leveled, plus more for work surface; 1 tsp. baking powder; 1/2 tsp. kosher salt; 1 c. plus 4 Tbsp. unsalted butter, at room temperature; 1 1/4 c. granulated sugar; 1 large egg plus 1 large egg yolk, at room temperature; 1 tsp. pure vanilla extract; 1 tsp. pure almond extract; Blue gel food coloring

Delicate, buttery cookies transformed into a pastel gingham pattern—pretty enough to steal the spotlight.

By Beth BranchPublished: May 7, 2026

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Basket of decorated cookies alongside playing cards on a checkered tablecloth.

Becky Luigart-Stayner for Country Living

Yields:

2 dz.

Prep Time:

1 hr 15 mins

Total Time:

3 hrs 10 mins

These cookies are inspired by the California-born textile designer and founder of Heather Taylor Home where she has elevated the iconic check pattern with high-quality, high-style wares from table linens to party decor and even bedding.

Note: Feel free to use any food coloring you like!

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Ingredients

3 cups all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. baking powder
1/2 tsp. kosher salt
1 cup plus 4 Tbsp. unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
1 tsp. pure vanilla extract
1 tsp. pure almond extract
Blue gel food coloring

Directions

1. Step 1Whisk together flour, baking powder, and salt in a bowl. Beat butter and sugar with an electric mixer on medium speed until creamy, about 1 minute. Beat in egg and yolk, vanilla extract, and almond extract. Reduce mixer speed to low and gradually beat in flour mixture just until combined.
2. Step 2Divide dough in half, then divide one half in half so you have a total of 3 portions. Add 3 to 4 drops of blue food coloring to the bigger portion and stir until evenly tinted light blue. Add 8 to 10 drops of blue food coloring to one of the smaller portions and stir until evenly tinted a darker blue. Leave the remaining small portion plain. Wrap each in plastic wrap and chill 30 minutes.
3. Step 3On a lightly floured work surface, roll the plain and dark blue doughs into separate 6-by-4-inch rectangles and trim edges to create smooth sides. Cut both rectangles into 8 sticks, each about ½ inch thick by 6 inches long. Roll the light blue dough into a 6-by-8-inch rectangle and trim edges to create smooth sides. Cut into 16 sticks of dough, about ½ inch thick by 6 inches long.
4. Step 4Place four sticks of dough side by side following this pattern: light blue, plain, light blue, plain. Lightly brush water onto dough to help it stick together. Top with another layer of dough sticks, following this pattern: dark blue, light blue, dark blue, light blue. Repeat layering one more time (you should have 4 stacks). Gently press the log of dough to help everything stick together. Repeat this process to create a second log of dough. Carefully wrap each log in plastic wrap and chill 1 hour. (If dough becomes hard to work with at any point during this process, chill 10 to 15 minutes.)
5. Step 5Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Slice each log crosswise into 12 slices. Lightly flatten each slice with the palm of your hand and then a rolling pin. Cut cookies with a lightly floured 2½-inch round fluted cookie cutter. Place cookies, 1 inch apart, on prepared baking sheets. Freeze 15 minutes.
6. Step 6Bake until slightly puffed and set around the edges (they shouldn’t be golden brown), 8 to 10 minutes. Cool on the pans 5 minutes, then transfer to a wire rack to cool completely.