Delightful Half Moon Cookies: An Upstate New York Twist on a Classic
Often sparking a delicious debate among dessert enthusiasts, Half Moon Cookies are a beloved treat that share a striking resemblance with their New York City counterparts, the Black and White Cookies. While Black and Whites are iconic symbols of the bustling city’s delis and bakeries, Half Moons claim their heritage from the serene landscapes of Upstate New York. This article dives into the distinct charm of the Half Moon Cookie, exploring its unique characteristics, particularly its luscious buttercream frosting, and presenting a perfected recipe that captures the essence of this regional favorite.
Half Moon vs. Black and White: Understanding the Delicious Distinction
At first glance, Half Moon Cookies and Black and White Cookies might seem interchangeable. Both feature a tender, cake-like base adorned with contrasting vanilla and chocolate icings, creating a visually striking dichotomy. However, their differences are more than just geographical; they lie in subtle yet significant recipe variations that define their regional identities.
New York City’s Black and Whites are typically known for their firmer, often denser cake base, and a signature fondant-style icing. This smooth, shiny, and somewhat firm frosting gives them a distinct texture and sweetness. They are a staple in Jewish delis and bakeries across the five boroughs, often evoking a sense of nostalgia for locals and tourists alike.
In contrast, Upstate New York’s Half Moon Cookies are celebrated for their softer, more cake-like texture, often described as having a “yellow cake” flavor profile. The most defining characteristic of the Upstate version, and the focus of our recipe, is the use of a rich, creamy buttercream frosting. This choice of frosting lends a more luxurious, melt-in-your-mouth experience, differentiating it significantly from its city cousin. The buttercream offers a delightful contrast in texture to the soft cookie base, creating a harmonious and utterly satisfying treat.
Crafting the Perfect Half Moon Cookie Base: A Journey of Flavor and Texture
Developing the ideal Half Moon Cookie base is crucial. Over the years, I’ve experimented with numerous recipes, always striving for that perfect balance of tenderness and flavor. My initial inspiration for the cookie base came from David Lebovitz’s recipe on Fine Cooking, which provides an excellent foundation for a classic Black and White. However, to truly capture the Upstate Half Moon essence, some personal modifications were in order.
The Flavor Factor: Lemon, Butter & Nut, or Pure Vanilla?
David’s original recipe often incorporates lemon zest, a common addition to Black and White Cookies that provides a bright, citrusy note. While many enjoy this, my daughter has always been vocal about her preference for a lemon-free cookie. This led me on a quest for alternative flavor profiles that would enhance the cookie without the tartness.
For one batch, I completely omitted the lemon and opted for McCormick butter & nut extract. This extract is a bit elusive, often found only in select states (I made sure to stock up during a visit to North Carolina!). It imparts a warm, rich, and slightly nutty butter flavor that complements the cake-like cookie beautifully, pushing it further into that “yellow cake” territory. If this unique extract isn’t available to you, don’t despair! A simpler and equally delicious alternative is to use an extra half teaspoon of high-quality vanilla extract. You could also consider a touch of almond extract for a subtle, sophisticated twist, or even a pure vanilla cookie for those who appreciate classic simplicity. The key is to select a flavor that harmonizes with the soft cookie and rich buttercream.
Texture Perfection: Buttermilk and Leavening Adjustments
Beyond flavor, achieving the characteristic soft, light, and slightly less crumbly texture of the Upstate Half Moon required some strategic adjustments to the leavening and liquid components. In my second batch, I made two significant changes:
- **Introducing Buttermilk:** Swapping regular milk for buttermilk was a game-changer. Buttermilk, being acidic, reacts with baking soda to create a more tender crumb and a subtle tang that enriches the overall flavor. The lactic acid in buttermilk also helps to break down gluten, resulting in a softer, more delicate texture.
- **Adjusting Baking Powder and Baking Soda:** I swapped a small amount of baking powder for baking soda. This seemingly minor alteration is quite impactful. Baking soda, when activated by an acid like buttermilk, produces carbon dioxide quickly, leading to an immediate rise and a tender crumb. Baking powder, which contains both acid and base, has a more sustained leavening action. By shifting the balance, I aimed for a cookie that was noticeably lighter and had a more pronounced “yellow cake” flavor and a less crumbly consistency.
Both versions of the cookie base (the original Lebovitz with lemon and the buttermilk/butter-nut extract version) were delicious in their own right. However, the second version truly embodied the soft, slightly more cake-like, and less crumbly texture I associated with the Upstate Half Moon. This base, with its subtle richness and inviting aroma, laid the perfect groundwork for the star of the show: the buttercream frosting.
The Buttercream Revelation: A Frosting That Elevates the Cookie
For a long time, my heart was set on the sleek, smooth aesthetic of fondant-iced Black and Whites, reminiscent of those found in classic New York City bakeries. There’s an undeniable charm to their perfect, glassy finish. However, as I delved deeper into the lore of Half Moon Cookies, I discovered that the Upstate tradition favors a different approach: vanilla and chocolate buttercream. This revelation prompted me to try the buttercream route, and the results were transformative.
Using buttercream instead of fondant made these cookies undeniably superior in taste and texture. While fondant offers visual appeal, buttercream delivers an unparalleled creaminess and depth of flavor that perfectly complements the soft cake-like base. The experience of biting into the tender cookie with its velvety frosting is simply divine. It’s a richer, more indulgent experience that truly highlights the quality of the ingredients.
Key Frosting Ingredients for Superior Flavor:
- **Crushed Vanilla Bean Extract:** For the vanilla portion of the buttercream, I opted for a high-quality crushed vanilla bean extract. Unlike regular vanilla extract, which is lovely, the crushed bean extract provides a more intense, complex vanilla flavor with visible flecks of vanilla bean, adding both aroma and visual appeal. This elevates the vanilla side of the frosting to a gourmet level.
- **Callebaut Dutch Chocolate Cocoa Powder:** For the chocolate frosting, using Callebaut Dutch chocolate cocoa powder was a non-negotiable. Dutch-processed cocoa powder has a milder, less acidic flavor and a darker color compared to natural cocoa. This results in a deeply rich, smooth, and intensely chocolatey frosting that contrasts beautifully with the vanilla side, both in flavor and appearance. The quality of your cocoa powder significantly impacts the final taste of the chocolate buttercream, so investing in a good brand like Callebaut is highly recommended.
The buttercream itself is a simple yet elegant concoction of softened butter, sifted powdered sugar, and a touch of half & half (or milk) for the right consistency. Beating the butter until creamy, gradually incorporating the powdered sugar, and then adding the liquid a tablespoon at a time ensures a smooth, spreadable frosting. Once the basic buttercream is made, it’s divided, with cocoa powder added to one half for the chocolate portion. This method allows for maximum control over the texture and flavor of both components, resulting in a Half Moon Cookie that is not only visually appealing but also incredibly delicious.
While I’ve always appreciated the look of the fondant version, there’s no question that I’d much rather eat one of these buttercream-frosted Half Moon Cookies. The luxurious texture and rich flavors of the buttercream truly make these cookies a standout treat.
More Delightful Dessert Recipes
If you’ve enjoyed making these Half Moon Cookies, you might be interested in exploring other delicious recipes from our collection:
- Ten Great Chocolate Cakes
- Impossible Cheesecake Pie
- Red Wine Chocolate Cherry Cookies
- Crunchy Miniature Butterscotch Oat Cookies
- Swedish Dream Cookies — Light and Crisp
Recipe: Upstate Style Half Moon Cookies
Half Moon Cookies
Cookie Madness
Pin Recipe
Ingredients
- 1 cup all-purpose flour (4.5 oz)
- 1 cup cake flour (4 oz)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (4 oz) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 1 tsp. vanilla extract
- ½ teaspoon McCormick butter & nut extract or an extra ½ teaspoon vanilla extract
- 2 large eggs at room temperature
- 6 tablespoons buttermilk
For the Rich Buttercream Frosting
- 8 tablespoons unsalted butter softened to room temperature
- 3 cups powdered sugar sifted for smoothness
- ⅓ cup room temperature half & half or milk or as needed for consistency
- 1 teaspoon vanilla extract preferably crushed vanilla bean extract
- ⅓ cup unsweetened cocoa powder preferably Dutch-processed, like Callebaut
Instructions
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Preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper; this prevents sticking and aids in easy cleanup.
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In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute leavening agents evenly.
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In a separate large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and smooth. Beat in the vanilla extract and your chosen second flavoring (McCormick butter & nut extract or an additional ½ teaspoon vanilla). Incorporate the large eggs one at a time, beating well after each addition until fully combined. With the mixer on low speed or by hand, alternately stir in the prepared flour mixture and the buttermilk, beginning and ending with the flour mixture, until just combined. Be careful not to overmix.
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Drop heaping tablespoons of the cookie batter onto the prepared baking sheets, forming neat, round mounds. Space the cookies approximately 2 inches apart to allow for spreading. Bake on the center and lower racks, rotating the sheets halfway through baking, for 12-15 minutes, or until the edges are lightly golden and the cookies appear set.
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Once baked, remove the cookies from the oven and let them cool completely on the baking sheets. This is crucial for maintaining their shape and ensuring the frosting adheres properly.
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**To prepare the delectable buttercream frosting:** In a clean mixing bowl, beat the softened butter until it is light and creamy. Gradually add the sifted powdered sugar, beating until well mixed and smooth. Begin adding the half & half (or milk) one tablespoon at a time, continuing to beat until the icing reaches a spreadable, yet firm enough, consistency. Finally, beat in the vanilla extract until fully incorporated.
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Carefully measure out and separate half of the prepared vanilla icing into another bowl. This will be for your chocolate frosting.
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To the separated portion of icing, add the unsweetened cocoa powder. Beat until the chocolate powder is fully incorporated and the frosting is smooth and uniformly colored. If the frosting appears too thick, add a tiny bit more half & half (or milk) as needed, a half teaspoon at a time, until it reaches a similar spreadable consistency to the vanilla frosting.
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Once cookies are completely cool, frost half of each cookie with the vanilla buttercream and the other half with the chocolate buttercream. You can use an offset spatula or a small knife to create the signature smooth, defined half-moon appearance. Allow the frosting to set slightly before serving.
Notes
**Storage:** Half Moon Cookies are best enjoyed fresh. Store them in an airtight container at room temperature for up to 3 days. If you prefer to extend their freshness, they can be stored in the refrigerator for up to a week, or frozen (unfrosted) for up to 2 months. Thaw frozen cookies at room temperature before frosting.
**Tips for Frosting:** For perfectly smooth frosting, ensure your butter is truly at room temperature – soft enough to indent with a finger but not melted. Sifting powdered sugar is also crucial to prevent lumps. When applying the frosting, work with chilled cookies to prevent the buttercream from melting or smearing.