Half Moon Cookies with Turmeric and Chocolate Icing

These cookies are based on Pro Home Cooks video: 'How I Cracked the Code to New York's Most Iconic Dessert'. That dessert being: black and white cookies. I've never had these famous cookies before so I decided that I'd try out the recipe, but with some twists. 

I've come to understand that black and white cookies, or half moons (as I will refer to them from now on) are widely varied and the "perfect" one really depends on each person. So this is my version. 

Making it my own:

My version of these half moon cookies is delicious thanks to the combined flavors of turmeric and dark chocolate (bye-bye clashing flavors of lemon, almond extract, and chocolate). I love vanilla—but I felt like vanilla icing was too boring. I added some ground turmeric to the icing for a nice earthy flavor, which pairs wonderfully with the chocolate half. The turmeric also gives these cookies the vibrant appearance of a golden half moon.

Before you start:

I highly recommend measuring all the ingredients in advance so that you can be present with the baking process.

Another thing—it's crucial to use whole milk. I used an alternative milk for one of my recipe tests and they didn't turn out well. The whole milk is necessary due to the fat content.


Yield: 8-12 cookies


  • 125g whole milk (room temp.)
  • 1 ½ teaspoons apple cider vinegar
  • 220g all-purpose flour
  • 2 Tablespoons tapioca flour
  • ½ teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ¼ teaspoon salt
  • 113g unsalted butter (room temp.)
  • 58g cane sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 120g powdered sugar
  • 30g whole milk
  • ½ Tablespoon coconut oil
  • 1 teaspoon honey
  • pinch of salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground turmeric
  • ½ oz-1oz unsweetened 100% cacao chocolate


  • Preheat the oven to 400F°
Making the cookie batter:
  • Pour the whole milk into a cup and mix in the vinegar. Let it sit for about 10 minutes. It will begin to thicken and curdle—that's exactly what you want!
  • Line two baking sheets with parchment paper and set them aside.
  • In a medium-sized bowl whisk all the dry ingredients until incorporated.
  • In a separate bowl, cream together butter and sugar until fluffy. Add in an egg, vanilla extract and continue to beat until smooth.
  • Now alternate adding the flour and milk into the butter and sugar mixture.
  • First, start by adding some flour and mix. Before all the flour gets absorbed, add in some milk and continue mixing. Then add in some flour, then milk, then flour. You want to begin with flour and end with flour, so keep that in mind when alternating. (Alternating ingredients prevents lumps of flour in the batter and butter from separating.)
  • Mix until the batter is smooth. It'll be like a really thick cake batter.
  • Using a 1/4 cup scoop, portion the cookies leaving about 2 inches of space between each one. You can portion the cookies smaller, whatever your preference is! I just like my half moon cookies on the larger side.
  • I like to flatten the cookies a little bit by dipping my fingers into clean water and patting the cookies down. I do this because the cookies don't spread a lot.
  • Bake your cookies for about 9-12 minutes. This will really depend on the size you make your cookies. Just keep an eye on them and tune into your senses. If you start to smell hints of vanilla cake, then they are close to being done! Once they are baked, let them cool on a cooling rack.
Making the turmeric icing:
  • While your cookies are in the oven, make the icing. In a small pot place all the icing ingredients except for the chocolate. Keep it on low heat and mix until everything is smooth and there are no lumps. You may need to add more milk or powdered sugar to get your preferred consistency. Once you are happy with the consistency remove it from the heat and allow it to cool for a few minutes.
  • To frost the cookies, spread an even coat of the turmeric glaze on the flat side of each cookie using an offset spatula or a spoon. 
Making the chocolate icing:
  •  Once that is completed bring the remaining icing back to the stove on low heat and add in the chocolate. Mix until incorporated and remove from heat.
  • To apply the chocolate frosting I like to use an offset spatula. Dip the offset spatula into the chocolate icing and establish a straight line of chocolate icing down the middle of the cookie. Once that's done, spread the icing out to the edges. 
  • Set the iced cookies on a cooling rack and allow the icing to set. This should only take about 5-10 minutes.
  • Enjoy while you gaze at the moon!

  • It's best to let these cookies sit out until the frosting is completely hardened. Store in an airtight container, placing sheets of parchment paper between each cookie when stacking. They will stay fresh for about 2 days, however, they are best on the same day. 
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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