Half-Moon Cookies
This recipe for traditional half-moon cookies will be the talk of the dessert table!
Satisfy that sweet tooth with this recipe for Half-Moon Cookies! They're super easy to make, and they come together in no time. If you've got a few minutes and a craving for some cookies, give this recipe a try. It's a real crowd pleaser, which makes these cookies great to bring to a party or potluck. Just to be safe, you should probably make a double batch, so you have enough for yourself. These cookies will practically fly off the serving tray!
From the Chef: Any time I visit New York, I can't resist stopping in a bakery to pick up a few Half-Moon Cookies. I love knowing that I have this recipe to turn to and bring the taste of New York home.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Easy Cookie Recipes:103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love.
Preparation Time30 min
Cooking Time20 min
Ingredients
- 2 cups cake flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 6 tablespoons water
- 1/4 cup light corn syrup
- 5 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 ounces dark chocolate chips or melts
Instructions:
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For the cookies: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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In a medium bowl, using a whisk, stir together the cake flour, all-purpose flour, baking powder, and salt.
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In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and granulated sugar on medium-high speed for about 3 minutes, scraping down the sides of the bowl once.
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With the mixer running, add the eggs, milk, and vanilla in alternating batches with the flour mixture, ending with the flour mixture. Scrape down the sides of the bowl—the dough will have the consistency of cake batter.
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Using a cookie scoop, shape the dough into 2-inch rounds and place them on the prepared baking sheets 2 to 3 inches apart. Bake for about 20 minutes until the edges just begin to brown.
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Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely before glazing.
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For the glaze: In a small saucepan, combine the water and corn syrup and bring to a boil over medium heat. Immediately stir in the confectioners' sugar and vanilla and whisk to make a smooth, translucent glaze.
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Use an offset spatula to ice one half of each cookie with the glaze.
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Meanwhile, put the chocolate chips in a small bowl and microwave on 40% power in 30-second increments, stirring after each. Stir the chocolate into the remaining glaze and ice the second half of each cookie. Transfer the cookies to wire racks to set completely.
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