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Strawberry Half-Moon Cookies

Irresistible Strawberry Half-Moon Cookies to Brighten Your Day

Delight in the comfort of Strawberry Half-Moon Cookies, a perfect blend of fluffy dough and luscious strawberry icing.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 10 tablespoons unsalted butter This gives the cookies a rich, creamy base.
  • 1 cup granulated sugar Sweetens the cookies beautifully.
  • 1 large egg Binds the ingredients together.
  • 2 teaspoons vanilla extract Adds a warm, sweet aroma.
  • 1.75 cups all-purpose flour Forms the foundation.
  • 0.5 teaspoon baking powder Helps the cookies puff up.
  • 0.25 teaspoon baking soda Works with baking powder for light texture.
  • 0.25 teaspoon kosher salt Balances the sweetness.
  • 0.33 cup sour cream Ensures a moist cookie.
For the Strawberry Icing
  • 7 cups confectioners’ sugar Provides the luscious finish.
  • 6 tablespoons whole milk Adjusts the icing's consistency.
  • 1 tablespoon light corn syrup Adds shine and smoothness.
  • 1 teaspoon vanilla extract Infuses icing with sweetness.
  • 0.5 teaspoon kosher salt Enhances flavors.
  • 0.5 cup freeze-dried strawberries Adds fruity flavor and color.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • Baking Sheets
  • Parchment Paper

Method
 

Making Cookies
  1. Preheat the oven to 350°F (175°C).
  2. Cream the butter and granulated sugar together in a large bowl until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Whisk together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
  5. Combine the dry ingredients with the wet ingredients gradually.
  6. Stir in the sour cream until the dough fully comes together.
  7. Drop spoonfuls of cookie dough onto parchment-lined baking sheets.
  8. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Cool the cookies on a wire rack before transferring.
Making Strawberry Icing
  1. Mix the confectioners’ sugar, whole milk, light corn syrup, vanilla extract, and kosher salt in a bowl.
  2. Adjust the icing's consistency by adding more milk if necessary.
  3. Fold in the freeze-dried strawberries gently.
  4. Drizzle the icing over the cooled cookies.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 30mgSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Optional: Garnish with additional freeze-dried strawberries on top for an extra touch of color and flavor.

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