Vanilla Half Moon Cookies are an iconic treat in upstate New York. They are big dome-shaped cookies with a cake-like texture. One side is frosted with a sweet vanilla frosting and the other half of the cookie is covered with a chocolate fudge frosting.
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
1 ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, cream the shortening and sugar by beating on high speed with an electric mixer for 3 minutes.
⅓ cup shortening, ¾ cup granulated sugar
Scrape the sides, then add the egg and vanilla extract. Beat an additional minute.
1 egg, 2 teaspoons vanilla extract
With the mixer on low speed, alternate the buttermilk and flour, scraping the sides and bottom of the bowl after each addition. First, add ⅓ of the milk, then half of the flour, repeat, and finish with the milk. The batter will have a similar consistency to muffin batter.
½ cup buttermilk
Portion 3 tablespoon scoops onto your prepared baking sheet with at least 2 inches between each scoop. Bake for 12-15 minutes, or until the edges of the cookie are just starting to brown. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack and cool completely.
Frosting
Place ¼ cup of softened butter into one large bowl, and the other ¼ cup of butter in a second similar-sized bowl. Place 1 cup of confectioners’ sugar in each bowl, and then add ¼ cup cocoa powder to one bowl.
½ cup salted butter, 2 cups confectioners’ sugar, ¼ cup cocoa powder
Start your mixer on low speed and gradually increase to high speed once the mixture is no longer powdery. Beat for 2-3 minutes. The butter and powdered sugar will become fluffy and the mixture with cocoa powder will be similar to playdough texture.
Add 1 tablespoon of milk and ½ teaspoon of vanilla extract to each bowl and beat for an additional minute. Add additional milk, if needed. The frosting should be thick but spreadable.
2 tablespoons milk, 1 teaspoon vanilla extract
Frost the flat side of each cooled cookie, half with the vanilla frosting, and the remaining half with chocolate frosting.
Notes
Use your finger to round any uneven parts of the dough to make sure it is a smooth circle before putting it in the oven.
The second batch may bake faster than the first, so check it a minute earlier or use a new baking sheet.
Store unfrosted cookies in an airtight container for up to 4 days. Frost before serving.
Unfrosted cookies can be frozen for up to 3 months. Thaw completely at room temperature before adding the frosting.