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Half Moon Cookies

(6 Votes)
SERVES
18
COOK TIME
12 Min

Practically every bakery has these cookies they call either Black and Whites or Half Moons. No matter what they're called, what makes these so good is that you don't have to decide if you want chocolate icing or vanilla, 'cause each cookie has both!

What You'll Need:
  • 1 (18.25-ounce) package white cake mix (see Note)
  • 2/3 cup vegetable oil
  • 2 eggs
  • 8 ounces (half a 16-ounce container) chocolate frosting
  • 8 ounces (half a 16-ounce container) vanilla frosting
What To Do:
  1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray.
     
  2. In a large bowl, combine cake mix, oil, and eggs; mix well. Drop by heaping tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 12 to 14 minutes, or until firm.
     
  3. Remove cookies to wire racks to cool completely. Frost half of the flat side of each cookie with vanilla frosting and the other half with chocolate frosting. Serve, or cover loosely until ready to serve.

To make chocolate half moon cookies, simply use chocolate cake mix instead of white.

Note

 For more cookie recipes like this one, click here!

 

This recipe is from Mr. Food T.V. Favorites. For more information about this book and other recipes like this, click here.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I make these but add 1 cup of flour to the cake mix. it makes the batter thicker and the cookie rise as it should.

I really liked this comment and am grateful for the suggestion.

This is NOT a half-moon cookie using a cake mix & already made frosting from Betty Crocker! Better check for the correct way to make half-moon cookies from the people of Utica, NY(Central NY) where they originated.

How do you change this recipe now that cake mixes are 16.25 oz. instead of 18.25? I have used this recipe in the past, but I'm afraid the batter would not be thick enough with the smaller cake mix.

Try cutting the oven temp and / or the cooking time by a little. Watch them, but don't open the oven door :?} If your oven runs a little hot, or they were in even just a little too long, this could make the cookies come out flat.

I made these with chocolate cake mix and they came out flat, not at all like the photo suggests. Rather disappointed.

Thank you! This is an easy, delish half moon recipe, exactly what I was looking for! And I grew up near Utica, Holland's Bakery all the way!

Thank you Dragon for the real recipe for half moons. I too am from the east and remember these cookies. Have not thought of them for many years, but I am making some for my six great grandchildren.

Dragon, thanks for your recipe for the frosting. Between you and hoeychild, we may have a winning combo!

These are good but truly they cannot be considered to be "halfmoons" they are flat cookies with frosting.

This is what I worried about with the smaller cake mixes.

It's not cocoa cream butter. The 2 T cocoa are one of the ingredients for the chocolate half of the frosting. Directions are to the cream the butter with the vanilla and sugar. Hope this helps.

Where can I find cocoa cream butter? I don't see it in my local area stores. Thanks!

I am from new Hartford new York and was treated to Hemstraughts every Friday! I gave always loved and I mean loved half moon cookies and unfortunately I made these and they don't taste like the originals. How awesome to see the recipe here from dragon 1947 !! Live in south Texas now and every so often I wish I could sink my teeth into a fresh half-moon cookie. My kids have heard me talk about those for twenty years! Thanx for the recipe!

I have not tried this recipe for Hemstraughts Bakery Half Moon cookies that I've linked here so I hope these do taste like the originals! I agree, Hemstraughts are the BEST bar none! I'm from near Camden, NY. http://www.recipelink.com/cgi/msgbrd/msg_script.pl?printer=1&board=14&thread=23841

Here's another recipe: BLACK AND WHITE COOKIES 1 1/2 cups sugar 1 cup shortening 2 eggs 3 cups flour 1tsp. baking powder 1/2 tsp.salt 1 tsp. baking soda 1 cup sour milk 1 tsp. vanilla Cream sugar and shortening; add eggs; beat well. Set aside. Sift together flour, baking powder and salt. Set aside. Add baking soda to the milk. Add this alternately to the sugar mixture with the flour mixture; add vanilla. Drop by good-sized tablespoons onto lightly greased baking sheets. Bake at 375 degrees F for 10 minutes. When cool, frost each with chocolate and vanilla frosting. Click here to view: http://www.recipelink.com/msgid/1434857

Although they resemble half moons, that's where it ends. I am originally from Syracuse, NY. Not one bakery there would even consider this as a real half moon. The frosting that is used in the bakery, is so different from canned frosting. Both frostings have a unique taste that make them half moons/ black & whites. This is nice for fast treat, but they should be called "Mock Moons" or something similar. And I do understand you only have a few minutes to present your recipes on air. But any one born back est or have lived in that area, know exactly what I am talking about here. As soon as I saw the half moons on a tray, at the end of your segment, I came right here to get the recipe, cuz I just caught the tail end of the segment. Was so disappointed, so see it was a flat cupcake and two canned frostings.

Hello I am from Rome NY Half-Moons originated in Utica, NY at the famous Hemstrought's Bakery in the early part of the 20th century. Half-Moons most often come with a chocolate cake base, dark fudge icing on one side and sugary white frosting for the "half moon" side. Hemstrought's (Utica, NY) also made a vanilla cake base with fudge and white frosting, as well as full 'vanilla moons' and 'coconut moons,' with either a chocolate or vanilla cake base. The original Hemstrought's half moons bakery closed their doors a few years ago (date needed), however they still bake half moons for local supermarkets, where they are still available. When the bakery closed, the family sold the name only to a local commercial bakery for the supermarket production of half moons, while the actual recipe remained with the bakery staff who now opened their own bakery, Gingerbread Bake Shop, on Oneida St in New Hartford, NY. 1 c. Crisco 1 1/2 c. sugar 2 well beaten eggs 1 c. sour milk (1 tbsp. vinegar in milk) 3 1/2 c. flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla Drop by large tablespoon on greased pan. Bake at 375 degrees 10 to 15 minutes. Frost with 1/2 chocolate and 1/2 white frosting. Frosting 2 tbsp. soft butter 1/2 tsp. vanilla 2 c. sifted powdered sugar 2 tbsp. cocoa Cream butter, vanilla and sugar. Divide frosting into 2 bowls. Add cocoa to one of the bowls. Frost each cookie with half white and half chocolate frosting.

are you really that obnoxious that you had to write this? Half Moon, Half n Half, Black n White... or 'mock moon'...Who cares what this one is called. Are you THAT distraught that you needed to sound like you were A)panicking that someone may find out that they are "not originals" B) like you were "outting the fake cookie man"... and C) so "east coast rude" that you needed to point out that the frosting was different? Get over yourself darling.... and besides the 'icing' on the originals are more more of a 'ganache'... powdered sugar/water/or cocoa...

Sorry, what you have above in no way even resembles a true "black and white" cookie... Cake mix and canned frosting = flat "cupcakes".. A true "black and white" cookie is made with cake flour (per the bakery on Long Island where I grew up), baked on parchment paper and the icing is made with "boiled fondant".. not canned over-sweet supermarket frosting..

Hey Bumblebee....I'm from Buffalo, New York and I'm not "east coast rude".... merely an easterner who loves cookies. However, at the risk of sounding rude, I will correct you on one point.....Ganache is chocolate/cream, not YOUR RECIPE. Also like to add that I believe every easterner will claim there local was the inventor of "Black and Whites", but in fact, I believe it was NYC that owns that claim to fame! I will tell you in this area, they were always ONLY, and still are white cake based. Wegman's makes them here, although I have not tried them. Also, rest assured WE LOVE MR. FOOD....no one is trying to out him.......puleeze!!!!! BTW Bumblebee........sounds to me like you are the only one who is panicked, rude, and full of yourself........the rest of us just want a little piece of nostalgia in our bellies, it's just one nice person trying to help another nice person. So if you can't play nice.......go HOME!!!!

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