Half Moon Cookies {Vegan}

These are a favorite of mine growing up in upstate New York. Half Moons (or Black and White cookies) can be made with either a lemon cookie base, or as I love, a chocolate cookie. Frosted on one half with a fudge icing and the other half with a buttercream icing.
Author Veg Life Staff


  • For the cookie:
  • 1-3/4 C plus 2 Tbl All-Purpose Flour
  • 1/4 tsp plus 1/8 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1-1/8 C Vegan Sugar
  • 8 Tbl Vegan Butter such as Earth Balance
  • 1/4 C plus 2 Tbl Cocoa sifted
  • 1/8 tsp Salt
  • 1/4 Silken Tofu blended until smooth
  • 1/2 tsp Vanilla Extract
  • 3/4 C Almond Milk
  • For the Fudge Icing:
  • 2 oz. Vegan Semi-Sweet Chocolate Chips
  • 1/4 Tbl Vegan Butter such as Earth Balance
  • 1 Cup plus 1 Tbl plus 1 tsp Vegan Confectioner's Sugar sifted
  • 1/2 Tbl Corn Syrup
  • 1/4 tsp Salt
  • For the Buttercream Icing:
  • 1-3/4 C Vegan Confectioner's Sugar
  • 4 Tbl Vegan Butter such as Earth Balance, at room temperature
  • 1/8 C Vegetable Shortening
  • 1-3/4 Tbl Almond Milk
  • 1/4 Tbl Vanilla Extract


  • For the cookies:
  • Sift together flour, baking powder and baking soda. Set aside.
  • In the bowl of an electric mixer, add sugar, margarine, cocoa and salt and beat on medium speed until light and fluffy. Add tofu and vanilla and continue to beat. Add half the milk, then half the flour, beating after each addition until smooth. Repeat with remaining milk and then remaining flour mixture.
  • Spoon or pipe batter into 2" rounds on a <a href="">SILPAT</a><img src="" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> or parchment lined baking sheet about 2 inches apart.
  • Bake until set, about 12 minutes. Allow to cool before removing from the silpat or parchment.
  • For the fudge icing:
  • Melt the semi-sweet morsels and butter in the top of a double boiler over simmering water on medium heat. Add confectioner's sugar, corn syrup, vanilla, salt and 3-4 tablespoons of boiling water. Thin icing with more boiling water, 1 Tablespoon at a time until it falls from the spatula in thick ribbons. If it's too thin, it will run off the cookies.
  • Turning the cooled cookies over, flat side UP, using an offset spatula, frost one half with the fudge icing.
  • In the meantime, for the butterceam icing. put sugar, butter, shortening, milk, vanilla and salt in the bowl of a stand mixer. Beat on low speed to mix, then increase speed to medium and beat until light and fluffy.
  • Using and offset spatual, frost the opposite half of the cookie with buttercream icing and allow the frosting to set.