Half Moon Cookie Recipe
User Reviews
4.8
210 reviews
Excellent
Half Moon Cookie Recipe
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Half moon cookies are upstate NY cookies frosted with half vanilla & half chocolate buttercream. Different from NYC Black & Whites because of the cake like texture and creamy frosting.
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Ingredients
Cookie Ingredients
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 6 tablespoons shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups confectioners sugar
- 1-2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups confectioners sugar
- 1/4 cup cocoa powder
- 1-2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Make Cookies
- Preheat the oven to 375 degrees F. Prepare cookie sheets by lining them with parchment paper or silicone baking mats.
- Combine the sour cream, shortening, and sugar in a mixer bowl. Beat at medium speed until light and fluffy.
- Add the egg and vanilla and mix well.
- Mix flour, baking powder, baking soda, and salt in a medium bowl. Stir to mix the dry ingredients.
- Add half of the flour mixture to the creamed mixture. Beat until just combined. Then add the remaining flour mixture and beat until it is mixed in. The batter will be thinner than most cookie dough but thicker than cake batter.
- Drop about 1/4 cup of batter onto the prepared baking sheet. Use a spatula or knife to spread it into rounds about 2 1/2 to 3 inches in size. Leave space between the cookies. You will only be able to fit 3 or 4 cookies per sheet.
- Bake them in a preheated oven for 12-15 minutes. Halfway through the baking time, pull the sheets out and change the position of the sheets on the oven racks. This will help ensure they bake evenly.
- They are done when the middle is firm, and the bottoms are light brown.
- Let the cookies cool on the sheets for 5 minutes. Then move them to a wire rack to finish cooling. Don't frost them until they are completely cool.
Make Icing
Vanilla Buttercream Frosting:
- Combine the softened butter, vanilla, powdered sugar, and pinch of salt in a mixing bowl.
- Whip it on high speed until light and creamy.
- Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
Chocolate Buttercream Frosting:
- Combine the softened butter, vanilla, powdered sugar, cocoa powder, and a pinch of salt in a mixing bowl.
- Whip it on high speed until it is creamy.
- Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
Frost
- To frost the cookies, first, flip them upside down. The frosting goes on the flat bottoms of the cookies, not the domed tops.
- Use a frosting spatula to spread half of the cookie with vanilla icing and the other half with chocolate. Most people put a thicker layer of chocolate frosting than vanilla on the cookies.
Notes
- You can substitute your favorite buttercream icing recipe or use store-bought frosting.
- Let the cookies cool on the baking sheets for 5 minutes before removing them.
- Keep the consistency of the icing thick so that it is easier to make a clear division between the black and white icing.
- Frost the flat bottoms of the cookies, not the domed tops.
- Since buttercream frosting doesn't harden, these store best before they are frosted. The unfrosted cookies keep at room temperature for 3-4 days. Frosted ones keep for 1 day at room temperature or 3-4 days if refrigerated. The frosting can be stored in the refrigerator for a few weeks.
- You can substitute your favorite buttercream icing recipe or use store-bought frosting.
- Let the cookies cool on the baking sheets for 5 minutes before removing them.
- I like to use Dark Chocolate Cocoa powder for the chocolate frosting to make it fudgier.
- Keep the consistency of the icing thick so that it is easier to make a clear division between the black and white icing.
- Frost the flat bottoms of the cookies, not the domed tops.
- Since buttercream frosting doesn't harden, these store best before they are frosted. The unfrosted cookies keep at room temperature for 3-4 days. Frosted ones keep for 1 day at room temperature or 3-4 days if refrigerated. The frosting can be stored in the refrigerator for a few weeks.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
67g
(22%)
Protein
3g
(6%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
2g
Cholesterol
75mg
(25%)
Sodium
128mg
(5%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
707IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 2g | 100% |
| Cholesterol | 75mg | 25% |
| Sodium | 128mg | 5% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
210 reviews
Excellent
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