Not to be confused with their Black & White-glazed cousins, Hemstrought’s Bakery generously shared its recipe for their original half-and-half cookie with its cakey chocolate base and fluffy frosting duo. The only problem, we had to adapt the quantities: The original makes 2,400 cookies!

Halfmoon Cookies Halfmoon Cookies
Hemstrought's Bakery's halfmoon cookies inspired a slew of copycats, but this is the original recipe, adapted for the home cook.
Yield: makes about 30 cookies

For the Cookies

  • 3 34 cups flour
  • 34 tsp. baking powder
  • 2 tsp. baking soda
  • 2 14 cups sugar
  • 16 Tbsp. margarine, cut into pieces
  • 34 cup cocoa, sifted
  • 14 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 12 cups milk

For Decorating


  1. Make the cookies: Preheat oven to 350°. Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3” rounds 2” apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
  2. While the cookies cool, make the icings. Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.