Introduction
You can skip the trip to the bakery and make their iconic treat at home. These easy Half Moon Cookies deliver the perfect combination of a soft, cake-like base with two distinct glazes—one vanilla and one fudgy chocolate. They look impressive but come together with a simple box mix shortcut.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 cookies
Ingredients
- 1 box vanilla cake mix ({15.25 oz.})
- 1/2 cup butter ({softened})
- 3 egg whites
- 1/4 cup sour cream
- 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
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, combine the vanilla cake mix, softened butter, egg whites, and sour cream. Mix with an electric mixer on medium speed until a thick, sticky dough forms.
- Scoop the dough onto the prepared baking sheets using a large cookie scoop or heaping tablespoon, spacing them at least 2 inches apart. You should have about 24 mounds.
- Bake for 12-14 minutes, or until the edges are lightly golden and the tops spring back when gently touched. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the glazes. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of the milk, corn syrup, vanilla, and salt until completely smooth. This is your vanilla glaze.
- To make the chocolate glaze, take half of the vanilla glaze and transfer it to a separate bowl. Stir in the cocoa powder and the remaining 1 1/2 tablespoons of milk until smooth.
- Flip each completely cooled cookie over so the flat bottom faces up. Using a spoon or small offset spatula, spread the vanilla glaze over exactly half of the flat side of each cookie.
- Immediately spread the chocolate glaze over the other half, meeting the vanilla glaze in the middle. Allow the glazes to set completely, about 1-2 hours, before serving.
Variations
- Neapolitan Style: Divide the vanilla glaze into three parts. Tint one part pink with food coloring for a strawberry side, keep one white, and make the third chocolate for a three-toned cookie.
- Drizzle Finish: Skip the half-and-half glazing and drizzle lines of chocolate glaze over the fully vanilla-glazed cookies for a simpler look.
- Mini Cookies: Use a small cookie scoop to make bite-sized versions, adjusting the bake time down by 2-3 minutes.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the vanilla glaze for a bright, fresh flavor contrast.
Tips for Success
- Ensure your cookies are completely cool before glazing, or the warmth will cause the glaze to melt and run.
- For perfectly defined halves, glaze all cookies with the vanilla side first, then go back and do the chocolate halves. This gives the vanilla glaze a minute to set up slightly, preventing the two from running together.
- If your glazes thicken too much while you work, thin them with a few drops of milk, stirring well after each addition.
- Use an offset spatula or the back of a spoon to gently push the two glazes together for a clean middle line.
Storage & Reheating
FAQ
Can I use a different cake mix flavor?
Yes, a yellow or lemon cake mix would work, but it will slightly alter the classic vanilla cookie base flavor.
What is the corn syrup for in the glaze?
The corn syrup gives the glaze a professional, shiny finish and helps it set with a slight crispness. You can omit it, but the glaze will be duller and may stay slightly sticky.
My dough is very stiff. Is that right?
Yes, the dough is meant to be thick and scoopable, not runny. This helps create the soft, cake-like texture.
Can I use whole eggs instead of just egg whites?
Using whole eggs will make the cookies denser and less light. The egg whites are specified to keep the texture airy and authentic.
Why do I glaze the bottom of the cookie?
The flat bottom provides a perfect, stable canvas for spreading the two glazes evenly and achieving that classic bakery look.
Can I make these gluten-free?
Yes, simply use a gluten-free vanilla cake mix and ensure all other ingredients are certified gluten-free.