Classic Chocolate Half Moon Cookies are tender chocolate cake-like cookies. They are iced with chocolate frosting on one side and vanilla frosting on the other side.
I’m often asked the question, “What is your favorite food?” The answer is hands down without hesitation COOKIES! This cookie is definitely at the top of my list of “must-have” cookie recipes. You’re going to love them!
Half Moon cookies originated in Utica, New York, at Hemstrought’s Bakery. A dear friend introduced me to Chocolate Half Moon Cookies years ago on a trip to New England in the Fall. She had a beautiful glass pedestal cake stand with a glass lid filled with this wonderful cake-like cookie. I did make a change to the recipe by replacing the shortening with butter because I love the melt-in-your-mouth feel that butter gives baked goods.
Chocolate Half Moon Cookies
- Sifting the dry ingredients together first before mixing the batter and setting aside is always a good idea. The chocolate batter is mixed up quickly by creaming butter and sugar together. Eggs are added one at a time and mixed until creamy. Add the sifted dry ingredients alternately with 1 cup of buttermilk. Beginning and ending with the flour mixture. You will notice that the batter is a bit sticky. That means it’s perfect.
- Drop the batter using an ice cream scoop or measure out approximately 2 tablespoons of the batter. Using a small metal spatula or butter knife, flatten the tops of the mounds of cookie batter. The batter will spread a bit so space the cookies a couple of inches apart. About 8 cookies per baking sheet.
- Bake for 10-11 minutes – no longer. The top of the cookie should be springy like the top of a cake. Remove from the oven and let cool completely while preparing the chocolate and vanilla icing.
Icing the Cookies
- While the cookies are cooling, make the vanilla icing and the chocolate icing. The icing is thick yet spreadable. A stiffer icing makes it easier to spread on the cookies and helps create a definitive line between the vanilla and the chocolate. NOTE: I like to freeze the cookies before icing them because the cookie is so soft. A blast in the freezer sure makes it easier to ice the delicate cake-like cookies.
- You may notice that I’m icing the bottom of the cookies, which is the flat side. The little mound will be on the bottom. Why? That’s just how they are traditionally iced.
- I like to start with the chocolate icing first. I frost all the cookies with the chocolate first then go back and add the vanilla half.
- Let the icing set before stacking them. NOTE: To freeze the iced Half Moon Cookies, line a baking sheet with parchment paper and place in the freezer. Once the cookies are solidly frozen they can be stacked between parchment or waxed paper in a container. Remove from the freezer 30-40 minutes before serving. I think they are best at room temperature but I have been seen to eat frozen cookies. 😉
Chocolate Half Moon Cookies
Ingredients
Chocolate Cookies
- 3 cups flour sifted
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter unsalted at room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk
Vanilla Icing
- 1/2 cup butter salted at room temperature
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2 tbsp milk
Chocolate Icing
- 1/2 cup butter salted at room temperature
- 3 cups powdered sugar sifted
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 3 tbsp cup milk
Instructions
Chocolate Cookies
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Preheat oven to 375℉. In a large bowl sift flour, cocoa, baking powder, baking soda, and salt. Set aside.
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Cream butter and sugar together. Beat for approximately 3 minutes. Add eggs one at a time beating well after each egg. Add vanilla. Add dry ingredients alternately with buttermilk beginning and ending with the flour.
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Using an ice cream scoop or a large spoon drop a little less than 2 tablespoons of batter onto a parchment-lined (or lightly greased) baking sheet. Place in on the middle rack of the oven and bake for 10-11 minutes. Remove from oven and cool completely before icing. Ice 1/2 of the cooking with vanilla icing and the other half with chocolate icing.
Vanilla Icing
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Mix powdered sugar and butter until creamy. About 2 minutes. Add vanilla and milk. Beat until icing is creamy and free from any lumps. Icing should be firm but spreadable.
Chocolate Icing
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Mix powdered sugar, cocoa powder, and butter until creamy. About 2 minutes. Add vanilla and milk. Beat until icing is creamy and free from any lumps. Icing should be firm but spreadable. More milk may be needed. Add until the mixture is smooth, firm, and spreadable.
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I don’t see in the instructions when you add the cocoa. I’m guessing it is with the flour
Yes, the cocoa is added with the flour. Thank you for bringing that to my attention. I will add the correction to the recipe.
Good, big, cake like cookies, but halve the frosting recipes! Now I have to bake something else to use all the leftover!
I’m sorry you had so much icing leftover. The icing freezes very well. I freeze icing in a container with a lid. It will freeze well for up to 6 months.
Am gonna make these i put the cocoa powder in with the flour and other dry and sify it together
Mixing the cocoa and flour is a great idea! Happy Baking!
how do you make white half moon instead of chocolate
You could try this recipe for Black and Whites: https://sallysbakingaddiction.com/black-and-white-cookies/
I hope this answers your question.
How long do you generally put them in the freezer before frosting them?
I think they are firm enough after being in the freezer for 15-20 minutes. It’s not necessary, but it sure makes it easier to ice the cookies. Please let me know if you have any other questions.
Is there chocolate in the cookie recipe?
Oh my goodness, YES! Thank you for bringing that to my attention.🤦♀️ I have corrected that error in the recipe.