Half Moon Cookies
Half Moon Cookies are delightful treats featuring a soft, cake-like base frosted with rich chocolate icing on one half and sweet vanilla glaze on the other.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Rack
- Microwave-safe Bowl
Ingredients
Dry Ingredients
- 2.75 cups All-Purpose Flour Provides structure for the cookies.
- 1 teaspoon Baking Powder Helps the cookies rise.
- 0.5 teaspoon Baking Soda Balances the leavening.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Unsalted Butter Softened for mixing.
- 1.5 cups Granulated Sugar Primary sweetener.
- 2 large Eggs Bind ingredients together.
- 1 teaspoon Vanilla Extract Adds depth to flavor.
- 0.5 cup Buttermilk Contributes to soft texture.
Glazes
- 1 cup Powdered Sugar For the vanilla glaze.
- 2 tablespoons Milk Adjusts consistency of glaze.
- 1 cup Semisweet Chocolate Chips For the chocolate glaze.
- 1 tablespoon Vegetable Oil Smooths out chocolate glaze.
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk.
- Drop generous tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden and tops are set.
- Let cookies cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.
- Prepare the chocolate glaze by melting the semisweet chocolate chips and vegetable oil in a microwave-safe bowl.
- For the vanilla glaze, whisk together the powdered sugar and milk until smooth.
- Spread a layer of chocolate glaze on one half of each cookie, followed by a layer of vanilla glaze on the other half.
- Allow the glazes to set for at least 30 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For freezing, place in an airtight container with parchment paper between layers.