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    Classic Half-Moon Cookies

    clock-icon60 minutes
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    Pixicook editorial team

    A delightful treat featuring soft cookies with both vanilla and chocolate glazes, resembling the phases of the moon.

    Ingredients for Classic Half-Moon Cookies

    units in
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    units in
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    serves
    14 peoplechevron
    serves
    14 peoplechevron

    All Purpose Flour

    cups

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    Baking Powder

    teaspoons

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    Fine Sea Salt

    teaspoons

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    Baking Soda

    teaspoons

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    Sour Cream, or whole-milk yogurt

    cups

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    Whole Milk

    cups

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    Vanilla Extract, divided

    teaspoons

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    Lemon Zest, finely grated

    teaspoons

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    Almond Extract

    teaspoons

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    Unsalted Butter, room temperature

    cups

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    Granulated Sugar, plus 2 tablespoons

    cups

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    Large Eggs, room temperature

    each

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    Confectioners’ Sugar

    cups

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    Light Corn Syrup

    tablespoons

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    Unsweetened Chocolate, melted and cooled

    0 oz

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    Unsweetened Dutch-Process Cocoa Powder

    tablespoons

    Substitute chevron-down

    How to Make Classic Half-Moon Cookies

    1. Preheat and Prep

    Preheat the oven to 375°F (190°C). Position oven racks in the top and bottom thirds. Line two rimmed baking sheets with parchment paper.

    2. Combine Dry Ingredients

    In a large bowl, whisk the flour, baking powder, sea salt, and baking soda together. Set aside.

    3. Mix Dairy and Flavorings

    In a separate bowl, whisk the sour cream, milk, 1 teaspoon of vanilla extract, lemon zest, and almond extract.

    4. Beat Butter and Sugar

    Using an electric mixer with the paddle attachment, beat the butter and granulated sugar on medium-high until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

    5. Make Batter

    Reduce mixer speed to low. Add a third of the flour mixture, followed by a third of the sour cream mixture. Repeat, alternating between dry and wet ingredients, until fully combined. The batter will be thick like poundcake batter.

    6. Bake Cookies

    Scoop heaping 1/4-cup portions of batter onto the prepared sheets, spacing them 2 inches apart. Bake for 6 minutes, then rotate sheets. Continue baking until cookies are firm and spring back when pressed, about 6 to 9 minutes more. Avoid overbaking. Cool on baking sheets for 15 minutes, then transfer to wire racks to cool completely.

    7. Vanilla Glaze

    For the glaze, mix confectioners’ sugar with 3 tablespoons boiling water, corn syrup, the remaining teaspoon of vanilla, and a pinch of salt. Whisk until smooth, adding more water if necessary to reach a spreadable, hot fudge sauce-like consistency. Apply to half of the flat side of each cookie, allowing it to set on a rack.

    8. Chocolate Glaze

    Blend the melted chocolate into the remaining vanilla frosting. Stir in cocoa powder and room-temperature water until smooth and spreadable. Glaze the un-iced halves of the cookies. Let set for 1 to 2 hours before serving.

    Pitfalls and tips

    Chill the Dough

    Chill the cookie dough in the refrigerator for at least 1 hour to make it easier to handle and prevent excessive spreading.

    Cooling

    Let the cookies cool completely on a wire rack before applying icing to prevent melting and ensure a smooth finish.

    Creaming Butter and Sugar

    Spend adequate time creaming together until the mixture is light and fluffy, incorporating air into the batter for leavening.

    Gentle with the Batter

    Mix the batter until just combined after adding dry ingredients to avoid developing gluten and tough cookies.

    Ingredient Temperature

    Ensure butter and eggs are at room temperature to help ingredients emulsify better, leading to a more uniform texture in your cookies.


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