I truly can’t look at a Half Moon Cookie without thinking about that classic Seinfeld episode! He says that the key to eating a black and white cookie is that you want to get some black and some white in each bite! Nothing mixes better than vanilla and chocolate. And while Jerry and Elaine agree that the half-moon cookie could be the solution to all the world’s problems, all I know is that these black and white cookies (sometimes called harlequins) are super fun to make and eat. You’ll find these iconic cake-like cookies in kosher bakeries in New York City and elsewhere, but if you don’t have that option nearby, making your own is the next best thing. Be sure to check out all of our cookie recipes! Some of our reader favorites are Pudding Chocolate Chip Cookies, Copycat Swig Sugar Cookies, and Chocolate Crinkle Cookies.
Why You’ll Love This Recipe
Key Ingredients in Half Moon Cookies
Here’s what you need to make this cookie recipe:
Baking Powder and Baking Soda: These are key to giving the cookie dough lots of lift, making our cookies like mini cakes. Sour Cream: full-fat sour cream makes the cookie dough soft. Corn Syrup: This ingredient allows us to make a cookie glaze that dries semi-hard and stays shiny. Vanilla Extract: Use a good quality pure vanilla extract to flavor the cookies and the icing. A bit of cocoa powder turns half of that icing into a rich chocolate glaze.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Half Moon Cookies
We’ll start by baking up a batch of big, soft, fluffy cookies, then cover them in the classic white and black icing. Before you begin, preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper.
Recipe Tips
Use Room Temperature Ingredients: Let the eggs, butter, and sour cream sit out at room temperature before making the cookie dough. This helps them all to incorporate smoothly and evenly. Be sure that your baking powder and baking soda are fresh so that they do their jobs perfectly. Allow the cookies to cool completely before icing them. Otherwise, the icing will slide off or melt! The icing should be thick but easily spreadable, similar to Nutella, or just a bit thicker. If needed, add more milk or powdered sugar to adjust the consistency to get it perfect. The flat bottom of these cookies becomes the top once they’re iced. It won’t work quite as well to try to ice the domed side of the cookies. Use a small offset spatula to spread the icing on black and white cookies. It will allow you more control and help you to get a clean line down the center. Chill the cookies after adding the white icing for about 15 minutes. Then add the chocolate icing. This way the colors won’t mix together at all.
Storing Tips
These soft cookies are best if enjoyed within 24 hours, as they’ll dry out a bit with time. If stored in an airtight container they can be kept for a maximum of 3 days. You can freeze the baked but unglazed cookies for up to 3 months. Allow them to thaw completely before frosting. Half Moon Cookies are the classic black and white cookie favorite that you know and love! Get this recipe and make them at home. © Little Sunny Kitchen
