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–+ servings
Half Moon- Black and White Cookies on a white paper

Half Moon- Black and White Cookies

Author Rachel
Prep Time 25 minutes
Cook Time 14 minutes
Cooling Time 1 hour
Yield 12 cookies
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Description

Black and White Cookies, also known as Half-Moon Cookies, are the best of both worlds! They’re halfway between a cake and a cookie, with a thick layer of icing flavored with both vanilla and chocolate and a hint of lemon flavor.
Kosher, Dairy

Equipment

Ingredients

For the cookies:

  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 Tablespoons (150g) unsalted butter softened to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (80 grams) full-fat sour cream at room temperature
  • 1 teaspoon finely grated lemon zest very recommended!

For the icing:

  • 4-5 cups (480 - 600g) confectioners’ sugar, sifted
  • boiling water, as needed about 7-10 tablespoons
  • 1 ounce (30g) dark chocolate melted
  • 1 teaspoon vanilla extract
  • a pinch of salt

Instructions

The cookies:

  • Preheat the oven to 350°F/180°C. 
  • Line two baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for about 3 minutes on medium speed until pale and fluffy. Scrape down the sides of the bowl with a spatula as needed.
  • Add egg, lemon zest, and vanilla, and beat until combined. 
  • Add the dry ingredients mixture and sour cream in three alternating batches starting and ending with the flour while mixing on low. Give the batter a final stir by hand to ensure everything is well combined.
  • Use a ¼ cup scoop or greased measuring cup to drop balls of batter onto your prepared baking sheets. Space them further apart on the baking trays than you normally would; only place six cookies on a tray.
  • Bake for 13 to 15 minutes or until the centers are springy to the touch and the edges are lightly browned.
  • Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  • Let the cookies cool completely before icing, or the icing will melt.
  • Keep in mind that you are icing the flat side and not the rounded side of the cookies.

Make the icing: 

  • Sift the confectioners' sugar into a bowl and measure 4 cups (480 grams).
  • In a large bowl, add the sifted sugar, vanilla, and salt. Stir in the boiling water one tablespoon at a time, mixing vigorously until the mixture is spreadable but still thick. ** If it’s too thick, add more water. If it’s super thin and watery, mix in more confectioners’ sugar**
  • Transfer half of the icing to another mixing bowl, stir in the melted chocolate and whisk until smooth and very thick but still spreadable.

Assemble:

  • Spread vanilla icing on one half and draw a line down the middle with an offset spatula or knife to get a nice clean edge. Refrigerate for 15 minutes. Then spread chocolate icing on the other half and refrigerate for about an hour or until completely set.

Notes

Black and white cookies are best eaten the same day they are baked. They can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
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