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You are here: Home / Recipes / Cookies / Chocolate Half Moon Cookies

Chocolate Half Moon Cookies

April 5, 2024 Updated September 5, 2024 14 Comments

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Wooden cutting board stacked with Chocolate Half Moon Cookies

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

Large bowl with chocolate cookie dough
Mounds of chocolate cookie dough on a parchment lined baking sheet spreading with a spatula
Chocolate cookies on a baking sheet baked
  • 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

Bowl of vanilla icing and a bowl of chocolate icing along side of cookies partially frosted
Hand holding chocolate cookie iced with chocolate and vanilla icing on each half of the cookie
Hand holding chocolate cookie with chocolate icing on one half
Cooling rack with iced half moon 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.  😉

Wooden board with chocolate cookies with half chocolate icing and half vanilla icing

 

Wooden board with chocolate cookies with half chocolate icing and half vanilla icing
3.82 from 33 votes
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Chocolate Half Moon Cookies

Course Dessert
Cuisine American
Keyword Black and white cookies, butter cookies, Chocolate Cookies with Chocolate Icing, Chocolate half moon cookies, Chocolate Iced Cookies, Utica half moon cookies
Prep Time 10 minutes
Cook Time 11 minutes
Icing time 10 minutes
Total Time 20 minutes
Servings 29 cookies
Calories 258 kcal
Author Janet Barton

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

  1. Preheat oven to 375℉. In a large bowl sift flour, cocoa, baking powder, baking soda, and salt. Set aside.

  2. 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.

  3. 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

  1. 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

  1. 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.

Nutrition Facts
Chocolate Half Moon Cookies
Amount Per Serving (1 cookie)
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Cholesterol 47mg16%
Sodium 175mg7%
Potassium 65mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 442IU9%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies, Recipes Tagged With: chocolate cookies, chocolate half moon cookies, chocolate iced cookies, Cookies

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Reader Interactions

Comments

  1. Beth says

    January 31, 2025 at 6:04 pm

    I am from Utica, New York. I just wanted to thank you for posting this. The original Half Moon cookie had a very delicious chocolate glaze on one side and vanilla buttercream on the other. The glaze was the star of the show. Absolutely delicious. The original Hemstrought’s store was sold a decade ago, and although the new owners continue to sell them, they cannot compare to the originals.

    Reply
    • Janet Barton says

      February 4, 2025 at 4:31 pm

      My dear friend that share her recipe for Half Moon Cookies lived in Utica, NY. I treasure her recipe. I will try adding a chocolate glaze on half of the cookie. Thank you so much for sharing your story. It is so sad when a treasured treat is no longer is available. I would love to have tried a Hemstroughts original Black and White.

      Reply
  2. Caroline says

    August 25, 2024 at 10:54 pm

    I don’t see in the instructions when you add the cocoa. I’m guessing it is with the flour

    Reply
    • Janet Barton says

      September 5, 2024 at 3:37 pm

      Yes, the cocoa is added with the flour. Thank you for bringing that to my attention. I will add the correction to the recipe.

      Reply
  3. Amy says

    May 4, 2024 at 11:02 pm

    4 stars
    Good, big, cake like cookies, but halve the frosting recipes! Now I have to bake something else to use all the leftover!

    Reply
    • Janet Barton says

      May 21, 2024 at 2:06 am

      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.

      Reply
  4. Tina says

    April 5, 2024 at 3:43 pm

    Am gonna make these i put the cocoa powder in with the flour and other dry and sify it together

    Reply
    • Janet Barton says

      April 5, 2024 at 4:07 pm

      Mixing the cocoa and flour is a great idea! Happy Baking!

      Reply
  5. PATTY TURK says

    February 1, 2021 at 5:50 pm

    how do you make white half moon instead of chocolate

    Reply
    • Janet Barton says

      February 1, 2021 at 7:17 pm

      You could try this recipe for Black and Whites: https://sallysbakingaddiction.com/black-and-white-cookies/
      I hope this answers your question.

      Reply
  6. Tammy says

    November 19, 2020 at 11:54 pm

    How long do you generally put them in the freezer before frosting them?

    Reply
    • Janet Barton says

      November 20, 2020 at 3:30 am

      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.

      Reply
  7. Barbara says

    October 21, 2020 at 1:19 pm

    Is there chocolate in the cookie recipe?

    Reply
    • Janet Barton says

      October 21, 2020 at 4:21 pm

      Oh my goodness, YES! Thank you for bringing that to my attention.🤦‍♀️ I have corrected that error in the recipe.

      Reply
3.82 from 33 votes (32 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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