If you’re a cookie lover looking for a soft, sweet treat that’s both elegant and simple to make, you’re in for a delight. Moon Cookies, also known as Half Moon Cookies in some regions, are tender, buttery confections dusted with powdered sugar, often shaped like crescents or small rounds. Their melt-in-your-mouth texture and delicate sweetness have made them a favorite in households around the world. In this guide, we’ll walk you through how to make perfect Moon Cookies at home — from selecting the right ingredients to expert baking tips — so you can impress your family, friends, or just treat yourself to a batch of heavenly Moon Cookie goodness.
Ingredients You’ll Need
Making Moon Cookies requires just a few staple pantry ingredients, but it’s the balance and quality of these that make all the difference.
Essential Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds or finely chopped pecans (optional, but adds a rich flavor)
- Pinch of salt
Substitutions & Tips:
- For a dairy-free version, substitute the butter with plant-based alternatives.
- For gluten-free cookies, use a 1:1 gluten-free flour blend.
Measure all your ingredients precisely for best results, especially the flour — too much can lead to dry cookies. Using a kitchen scale is ideal for accuracy, especially if you’re aiming for professional-level results when baking any kind of Moon Cookie.
Step-by-Step Instructions for Baking Moon Cookies
- Make the Dough
Start by creaming the softened butter and powdered sugar in a large mixing bowl until light and fluffy. This typically takes about 2–3 minutes using an electric mixer on medium speed. Add in the vanilla extract and mix until combined. In a separate bowl, whisk together the flour, ground nuts (if using), and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing — stop as soon as the dough is cohesive.
- Chill the Dough
Transfer the dough to plastic wrap, shape into a disk, and chill in the refrigerator for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and enhancing the flavor of your Moon Cookies.
- Shape and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the chilled dough from the fridge and shape it into small balls or crescents, depending on your preference. Place the cookies about an inch apart on the baking sheet. Bake for 12–15 minutes or until the bottoms are lightly golden. The tops should remain pale. Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm for that classic snowy finish every Moon Cookie lover adores.
Tips for Perfect Moon Cookies Every Time
Achieving the perfect Moon Cookie is all about finesse. Here are some pro tips to ensure success:
Avoid Overmixing: Overworking the dough can result in tough cookies. Mix only until the ingredients come together.
Chill the Dough: Don’t skip this step. Chilling not only helps with shaping but also prevents excessive spreading during baking.
Use High-Quality Butter: Since butter is a star ingredient, using a high-fat European-style butter can make your cookies richer and more flavorful.
Storage Tip: Store cooled cookies in an airtight container for up to a week. They also freeze beautifully — both the baked cookies and unbaked dough — so you can enjoy a Moon Cookie anytime you like.
Variations of Moon Cookies to Try
Moon Cookies are incredibly versatile. Once you master the basic recipe, feel free to experiment with flavors and styles.
Flavor Variations:
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a fresh citrus note.
- Chocolate-Dipped: Dip half of each cooled Moon Cookie in melted dark or white chocolate and let set for a decadent twist.
- Spiced: Add a pinch of cinnamon or cardamom for a warm, aromatic flavor.
Cultural Variations:
- Vanillekipferl: A traditional Austrian version made with ground almonds and flavored with vanilla sugar.
- Kourabiedes: A Greek version often flavored with brandy or rosewater, traditionally made for holidays.
These variations highlight the universal appeal of the Moon Cookie and allow you to adapt them to your tastes or the season.
Frequently Asked Questions
The term “black and white cookies” typically refers to large, cake-like cookies with half vanilla and half chocolate icing on top, popular in New York delis. Moon Cookies, on the other hand, are smaller, buttery cookies dusted with powdered sugar and often shaped like crescents. While both may be called “half moon cookies” in some contexts, their texture, flavor, and appearance are quite different — one is soft and cakey with icing, the other is crisp yet tender with a sugary coating. A Moon Cookie is more of a shortbread or butter cookie, while a black and white cookie is closer to a mini cake.
Moon Cookies have several cultural origins. One of the most well-known versions is the Vanillekipferl from Austria, traditionally made during the Christmas season. These crescent-shaped cookies spread across Europe and into the U.S., where they are sometimes called Moon Cookies for their shape. Middle Eastern and Mediterranean cultures also have similar cookies that resemble moons, especially during festive occasions. Whether you call it a crescent cookie or a Moon Cookie, this sweet treat has a rich, diverse history.
Prices may vary by location and season, but Trader Joe’s Half Moon Cookies typically cost around $3.99 to $4.99 per package. These cookies are closer in style to black and white cookies — large, frosted, and soft — and not the same as traditional powdered sugar Moon Cookies. However, the name “Half Moon Cookie” is often used interchangeably depending on the region and product style.
The term “half moon cookies” is often used in the Northeastern United States, especially in New York and Central New York, to describe what are also known as black and white cookies. In contrast, “Moon Cookies” or “Moon Cookie” often refer to crescent-shaped, powdered sugar-coated cookies in other regions. The terminology can vary based on local traditions and baking styles.
Let’s try it
Moon Cookies are more than just a sweet treat — they’re a nostalgic, versatile cookie that brings warmth and comfort to any occasion. Whether you’re baking them for a holiday, a special gathering, or just to enjoy with a cup of tea, their simplicity and elegance make them a must-try recipe. Now that you know how to make perfect Moon Cookies, it’s time to preheat that oven and get baking. Don’t forget to share your creations on social media or with loved ones — and explore more of our easy cookie recipes for your next baking adventure. And remember, whether you make just one Moon Cookie or dozens, each bite is a piece of homemade magic.
More
For more delicious baking inspiration, check out our detailed recipe for Moon Cookies, where we explore unique variations and serving ideas. If you’re in the mood for other sweet treats, you might enjoy our Condensed Milk Cookies or these festive Cranberry Oatmeal Cookies — both easy to make and perfect for any occasion. For those who love exploring holiday-themed desserts, discover the Most Popular Christmas Cookies and try something new this season. Curious about global cookie varieties? Visit The Spruce Eats for more baking techniques and international recipes. Whether you’re an experienced baker or just starting out, these resources will help you expand your cookie repertoire and add new favorites to your collection.
Moon Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Plastic wrap
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar plus extra for dusting
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds or finely chopped pecans optional for flavor
- salt a pinch
Instructions
- Cream the softened butter and powdered sugar in a mixing bowl until light and fluffy. Mix in vanilla extract.
- In a separate bowl, whisk flour, ground nuts (if using), and salt. Gradually add to butter mixture, mixing until just combined.
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour in the refrigerator.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Shape dough into small balls or crescents and place on sheet.
- Bake for 12–15 minutes, until bottoms are lightly golden. Roll cookies in powdered sugar while warm. Let cool completely before serving.