The Original Half Moon Cookies
Indulge in the timeless charm of *The Original Half Moon Cookies*, a classic New York treat that perfectly blends soft, cake-like cookies with velvety two-toned icing. These iconic black-and-white cookies feature a tender vanilla base, baked to golden perfection in just 12 minutes, and are topped with a luscious split glaze—half creamy vanilla, half rich cocoa. Made with pantry staples like all-purpose flour, butter, and powdered sugar, this recipe captures the nostalgic flavor of bakery-style cookies without ever leaving your kitchen. Perfect for celebrations, afternoon tea, or satisfying a sweet tooth, these half moon cookies are a delightful blend of simplicity and elegance. Whether you’re a lifelong fan or a first-time baker, this dessert is a must-try for anyone craving the perfect fusion of flavor and texture!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 2.5 cups Powdered sugar
- 2 tablespoons Cocoa powder
- 2 tablespoons Water (for icing)
- 1 tablespoon Light corn syrup
Instructions
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Beat just until combined to form a smooth batter.
Using a spoon or cookie scoop, drop rounded tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched gently. Remove from the oven and let cookies cool completely on a wire rack.
To make the icing: In a medium bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and water to form a smooth glaze. Divide the icing into two parts.
In one portion of the icing, whisk in the cocoa powder to create the chocolate icing.
Spread vanilla icing over half of each cookie's flat side. Allow it to set slightly before spreading the chocolate icing over the other half.
Let the cookies rest until the icing is fully set. Serve and enjoy!
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 716.3 g | 260% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 518.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
