Today, I’m excited to announce that the 12 Weeks of Christmas Cookies is starting up again! Brenda from Meal Planning Magic is hosting this year, and starting today, each Thursday everyone in the group will post a cookie, bar, or other holiday sweet with the last post being on December 15th – 12 weeks of cookies and other treats to get you ready for Christmas. I participated last year, and it was so much fun to see what everyone came up with each week – and, since I froze a lot of the cookies I made, I had my cookie trays done well before for the holidays!
For Week 1 of the 12 Weeks of Christmas Cookies, I’m excited to share with you one of my favorite treats growing up – black & white cookies, or as we always called them, half moon cookies. I remember picking them up at the grocery store or bakery with my mom, and they were always the perfect soft, crumbly cookie with sweet chocolate and vanilla frosting (and yes, I always ate the chocolate side first). So, when I saw a recipe for these treasures pop up on Eliana’s blog, I knew I had to recreate this childhood favorite at home – and they absolutely lived up to my expectations. If you’re going to make these ahead and freeze them, I suggest holding off on the icing until you’re ready to serve them. Enjoy!
Recipe adapted from here.
For the Cookies:
- 1 cup flour
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp milk
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 eggs
For the Icings:
- 2 cups plus 2 Tbsp powdered sugar, divided
- 4 tsp agave, divided
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 3 Tbsp water
- 1-2 Tbsp cocoa powder
To make the cookies, preheat the oven to 375 degrees and line two baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking powder, and salt.
In a small bowl, whisk together the milk and vanilla. In another medium bowl, cream together the butter and sugar until fluffy. Add in the eggs one at a time. Stir in the flour and milk mixtures half at a time until combined.
Drop the batter by rounded tablespoons on to the prepared cookie sheet 2″ apart.
Bake 15 minutes or until the cookies are set in the center. Let cool completely before frosting.
While the cookies are cooling, make the icings. In a medium bowl, whisk together 2 cups of the powdered sugar, 2 tsp agave, and the lemon juice, vanilla, and water until smooth.
Pour half the mixture into a small bowl and whisk in the cocoa powder and the other half of the agave. Whisk the remaining 2 Tbsp of powdered sugar into the white icing.
Spread the white icing on one of half the cookie and the chocolate icing on the other half.