Happy December! I love December for a number of reasons. Christmas…of course but most of all…COOKIES! No matter who you are, where you live or even how much cooking experience you have it is the time of year to bake cookies. As you know, baking eating cookies ranks up in the top 5 of my favorite things to do. Doing it at Christmas makes it even a little more special. Although I have a ton of Christmas cookie worthy recipes here at Practically Homemade, these Half Moon Cookies will definitely make the list. Keep scrolling to see all of the sweet details.
I had seen and heard about Black & White Cookies but it wasn’t until a few summers ago that I actually got to eat one. I was visiting my Tater in New York and the second I got off the subway I purchased one.
First of all, Grand Central Station is amazing! It is also super confusing {especially for country girl from a town with a population of less than 3,000}. There are tunnels, exits, entrances, people, vendors and food everywhere.
Tate, thankfully had been there before and had some bearings so that way I could sniff out a cookie vendor. The Black & White Cookie was exactly what I wanted and it didn’t disappoint.
The cookie was cake-like and the bottom of the cookie was frosted with both a vanilla {white} and chocolate {black} frosting. They were awesome, so I bought a couple more for the road.
These Half Moon Cookies are amazing because they start with a cake mix which helps with the cake-like texture. Although smaller than the ones from Grand Central Station…they are every bit as delicious.
Thank you so much for stopping by! This half moon cookies recipe post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
Where do Black & White Half Moon Cookies Come From?
Black & White Cookies are believed to have been created by Glaser’s Bake Shop in Manhattan, NY.
How to make Black & White Half Moon Cookies with a Cake Mix
Begin with a vanilla cake mix, softened butter, sour cream and egg whites. Using egg whites instead of the whole egg helps keep the nice white color.
Adding sour cream to the cookie dough helps gives the cookie the cakey texture you want. Combine everything with a hand held mixer {or by hand}.
Scoop mounds of dough using a medium cookie scoop onto a silicone mat {or parchment} lined baking sheet.
The cookie dough mounds can be close together {but not touching} because we are going to refrigerate the dough for at least 30 minutes.
Normally I am not someone with enough patience to refrigerate dough but I find with recipes like Cookies and Cream Whoopie Pies and these Black and White Cookies you need to. It helps give you the shape you want.
Once the dough has chilled, roll each mound of dough into a smooth ball and place onto a silicone mat {or parchment} lined baking sheet.
Bake your half moon cookies in a 350 degree oven for 11-13 minutes. When you are going for a cakey cookie it is important to not under bake the cookie.
Remove the cookies from the oven and let them cool completely on the cookie sheet.
Once the cookies are cooled you can move them to a cooling rack.
Icing Black & White Half Moon Cookies
To ice the cookies, turn them on their tops because they are actually going to become the bottom of these Black & White Cake Mix Cookies.
Combine the icing ingredients and then divide it into two bowls. In one of the bowls add the cocoa and mix.
Using an offset spatula add the vanilla {aka white} icing to half of the cookie. The addition of corn syrup to the icing will allow the icing to set up fairly quickly.
Then go back with the chocolate {aka black} icing and frost the other half of the cookie.
Allow them to set up completely and then you can add them to a serving plate or store in an air tight container.
The end result is this amazing vanilla cake half moon cookie with chocolate and vanilla icing that rivals the giant cookies I had in Grand Central Station.
They are a cookie that I know your friends and family will truly love. Happy Holidays!
Do you love cake mix cookies? Try these recipes…
- Texas Sheet Cake Cookies
- Pecan Pie Cookie Cups
- Hostess Cupcake Cookies
- 4 Ingredient Peanut Butter Cookies
- Boston Cream Pie Cookie Bites
Black & White Half Moon Cookies
A cake mix is transformed into the infamous Black & White Cookie from the bakeries of New York but from the comfort of your home.
Ingredients
Cookies
- 1-15.25 oz. box vanilla cake mix
- 1/2 cup butter {softened}
- 3 egg whites
- 1/4 cup sour cream
Icing
- 3 cups powdered sugar
- 3 1/2 tbsp milk
- 1 tbsp corn syrup
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 1/2 tbsp cocoa powder
Instructions
Cookies
Preheat oven to 350° and cover baking sheets with silicone liners or parchment paper.
In a medium bowl combine cake mix, butter, eggs and sour cream. Using a hand held mixer {or mix by hand}, mix the ingredients until just combined. There may be small bits of butter in the dough.
Scoop dough onto a parchment lined baking sheet using a medium cookie scoop. Refrigerate the dough scoops for at least 30 minutes.
Once chilled, add cookie scoops to a cookie sheet and bake for 11-13 minutes or until the edges and top of the cookie are set and the top is starting to crack. Remove from oven and allow the cookies to cool completely on the baking sheet. Continue until all of the cookies are baked.
Icing
Combine the icing ingredients {minus the cocoa} and whisk until smooth. You want the icing to be thick enough to stay on the cookie but thin enough to spread. Adjust by adding more powdered sugar or milk.
Divide the icing into two separate bowls. In one of the bowls add the cocoa and whisk. You will have a bowl of vanilla icing and a bowl of chocolate.
Turn the cookies over onto their tops because the bottom of these cookies are what we will be icing and will become the top of the cookie.
Spread vanilla icing onto half of the cookies– the flat side. Spread chocolate icing onto other half and allow the icing to set completely, about 1 hour, before serving.
Store your half moon cookies in an air tight container once the icing is set for up to 4 days or freeze {without icing} for up to 3 months.
