Half Moon Cookies
This recipe for half moon cookies comes straight from one of my favorite bakeries growing up! They are easy, fun to make and SO SO SO GOOD!!
Ingredients
- ¾ cup dutch-process cocoa 94g dutch-process cocoa must be used for best flavor and moisture
- 3½ cup cake flour 420g
- 1¼ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2¼ cup sugar 450g
- 1⅔ sticks unsalted butter, room temperature
- 2 large eggs, room temperature
- 1⅓ cup milk, room temperature
Instructions
- preheat oven to 350°, line a cookie sheet with parchment paper
- sift together flour, cocoa, salt, baking powder and soda
- in a large bowl, beat sugar and butter until well creamed for 2 minutes
- add eggs and beat until fluffy
- add flour mix in thirds, alternating with two additions of milk until batter is well blended
- batter should be fairly thick (test baking one cookie first, cookies should bake by spreading and crowning in the middle - if the cookie is flat add a little more flour to batter)
- drop batter using a large cookie scoop, at least 2" apart
- bake for 8-12 minutes (cookie is done when touched lightly it springs back), let cool completely
- frost with buttercream and chocolate frostings - recipes at www.sharonmyideas.com/lets-make-half-moon-cookies-for-your-total-eclipse-party
- frost the FLAT SIDE OF THE COOKIE one half of the cookie with butter cream frosting using a large mound of frosting and spread by tapering at the edges, do the same with the chocolate frosting on the other half
Notes
nutritional facts for cookie only
Nutrition
Serving: 1gCalories: 214kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 214mgPotassium: 87mgFiber: 1gSugar: 19gVitamin A: 238IUCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!