Half Moon Cookies

Name: Half Moon Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: 1 cup butter; 1/8 teaspoon lemon zest; 1 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1 tablespoon baking powder; 1 1/2 cup sugar; 3 large eggs; 4 1/2 cups flour; 1 cup milk (do not use nonfat); 1/2 cup white chocolate coating or pieces; 2 cups powdered sugar; 2 tablespoon corn syrup; 1/4 cup hot water; 1/2 teaspoon vanilla; 1/2 cup semisweet chocolate chips; 2 cups powdered sugar; 2 tablespoons corn syrup; 1/4 cup hot water; 1/2 teaspoon vanilla

April 30, 2013 by Tanya Schroeder · 65 Comments · Last updated: December 7, 2021

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Half Moon Cookies, also known as Black and White Cookies,

are soft cookies with a cake like texture and covered in chocolate and vanilla glaze! A combination that is irresistible!

These old fashioned moon cookies are a simply irresistible treat that’s perfect for any occasion. unlike other cookies this one feels more like you’re eating a soft and delicate cake coated in chocolate. Which could be why they’re so popular. Making half moon cookies is also fairly simply and easy.

What are black and white cookies made of?

This half moon cookie recipe is a soft and cake like vanilla cookies are made from scratch using simple ingredients like flour, sugar, and lemon zest to get a fresh tasting cookie that pairs well with the white and black icing on top. Occasionally you may find black and white cookies that have had the white portion flavored with extracts or juices. See variations notes down below for more suggestions about this.

Ingredients

Butter
Lemon zest
Salt
Vanilla extract
Baking powder
Granulated sugar
Eggs
All-purpose flour
Milk
White chocolate coating
Powdered sugar
Corn syrup
Hot water
Semisweet chocolate chips

For the exact amounts needed, please see the recipe card below.

How to Make Half Moon Cookies

Preheat your oven to 400 degrees F and line baking sheets with parchment paper and set aside.
In a large mixing bowl cream together the butter, lemon zest, salt, vanilla, and baking powder needed for the dough.
Add in the eggs, one at a time, mixing well after each addition.
Carefully mix in the flour, alternating with the milk so that you begin and end with the flour being added.
Use a large cookie scoop to scoop out the dough and drop it onto cookie sheets.
Flatten each cookie with a glass that has been dipped in flour. Be sure to leave at least 2 inches of space between each cookie on the sheet.
Bake in the oven for 9-11 minutes or until golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
When the cookies are cooled, make the icing.
Microwave your chocolate in a bowl until smooth.
In a large mixing bowl, sift the powdered sugar.
Stir in the corn syrup, water, and vanilla.
Whisk in the melted chocolate until smooth. If needed, add in more hot water, 1 teaspoon at a time to thin down the icing to a nice consistency.
Use an offset spatula to spread the icing over the top of the cookie, covering half. Let set completely.
Prepare the white icing by melting the white chocolate and preparing it in the same manner as the chocolate icing. Spread on the unfrosted half of the cookie and let set completely.
Enjoy!

Variations

The cookie is so soft and thick, too. The best part is it’s not that sweet, which is fine because the chocolate and vanilla glaze make up for it! I kept half of our Half Moons traditional, with chocolate and vanilla glaze. But for fun, you can try some of these flavorful variations:

Add 2 tablespoons of maraschino cherry juice to the vanilla glaze.

Other flavorful options include:

Lemon
Orange
Strawberry

You decide what to do with your Half-Moon cookies, they’ll always taste great!

FAQs

Do black and white cookies need to be refrigerated?

These cookies can be kept stored in an airtight container at room temperature for up to a week. They do not need to be kept chilled in the fridge. I do recommend laying a piece of parchment paper between the cookies if they have to be stacked as this will help to prevent the icing from making cookies stick together.

Will black and white cookies freeze?

Yes, you can freeze these cookies for up to a month in an airtight container. To do this lay the iced cookies on a baking sheet and flash freeze for 1 hour until solid. Then transfer to an airtight container. When ready to eat, simply place the cookies on the counter to thaw. You can also freeze these cookies before icing and simply add the icing after the cookies have thawed.

For more delicious cookies recipes check these out:

Yield: 3 dozen