Black and White Half Moon Cookies

Half moon cookies, also known as black and white cookies, got their start in Utica, New York around 100 years ago. Since then they’ve become a beloved treat everywhere—including in your kitchen with this easy recipe.

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While there may be debate about different styles and different names in different regions, what really matters is that you satisfy your sweet tooth, which will be no problem if you follow a few simple steps.

00:03 Making the cookie batter
00:49 Making the icing
01:06 Icing the cookies

Half Moon Cookie Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 cup granulated sugar
1 cup unsalted butter (2 sticks), softened
1 large egg
1 tsp. vanilla extract
1 cup plus 2 tablespoons whole milk
2 cup powdered sugar

How to Bake Half Moon Cookies

STEP 1
Position 2 oven racks to upper and lower positions; preheat oven 350°F. Line 3 rimmed baking pans with parchment paper.

In medium bowl, whisk flour, ¾ cup cocoa powder, salt, baking powder and baking soda.

STEP 2
In separate medium bowl, with mixer on medium speed, beat granulated sugar and ½ cup butter 2 minutes or until light and fluffy. Add egg and vanilla extract; beat 1 minute or until incorporated. Reduce speed to low; alternately add 1 cup milk and flour mixture, and beat 1 minute or until incorporated, scraping bowl occasionally.

STEP 3
Using 2 small spoons, drop cookie dough into 1 ½-inch mounds, 2 inches apart, on prepared pans; freeze 10 minutes.

STEP 4
Bake 2 pans of cookies 12 minutes or until bottoms are lightly browned, rotating pans halfway through baking; cool 10 minutes on pans, then transfer to wire rack to cool completely.

Repeat with remaining pan of cookies. Makes about 36 cookies.

STEP 5
In medium bowl, with mixer on medium-low speed, beat powdered sugar, and remaining ½ cup butter and 2 tablespoons milk 3 minutes or until incorporated; transfer ½ the powdered sugar mixture to a medium bowl.

Add remaining ¼ cup cocoa powder; beat 1 minute or until incorporated.

Spread 1 side of cookies with powdered sugar mixture to make “half-moon” shape; spread remaining side of cookies with cocoa powder mixture.

STEP 6
Refrigerate cookies in airtight container separated with parchment paper up to 1 week.

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