Judoon on the Moon Cookies (Black Cocoa & Golden Mocha Cookies)
- Yield: about 30 moon cookies 1x
Ingredients
Scale
Cookie Dough Base:
- 3 1/3 cups (400g) all-purpose flour
- ½ tsp baking powder
- 1 cup (226g) unsalted butter, softened
- ½ cup (114g) full fat cream cheese
- 1 cup + 2 Tbsp (225g) granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 large egg yolk, room temperature
Yellow Dough:
- 2 Tbsp (15g) all-purpose flour
- 2 tsp Spicewalla Golden Mocha [1]
- yellow gel food colouring [2]
Black Dough:
- 2 ½ Tbsp OliveNation Black Cocoa Powder
Instructions
- In a large bowl, whisk together flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix butter and cream cheese on low until fully combined, 4–5 minutes. You want to remove all lumps of cream cheese, but without creaming this mixture, as that will add too much air.
- Add sugar, salt, vanilla, and almond extract. Mix just until incorporated.
- Add egg yolk and mix just until incorporated.
- Add flour mixture to wet ingredients; mix again on low until barely incorporated.
- Knead dough with your hands a few times to ensure that flour is fully incorporated.
- Divide dough into two equal portions (roughly 480g each).
- Place one piece of dough back into mixer bowl. We’ll make the yellow dough first, so add flour and Golden Mocha. Mix on low just until incorporated. Add gel food colouring, mixing on low until dough is coloured throughout.
- Wrap dough ball in cling film, then press into patty shape.
- Place other piece of dough back into mixing dough. Add black cocoa powder, then mix on low just until incorporated. Wrap dough ball in cling film, then press into patty shape.
- Place wrapped dough patties in fridge to chill for roughly 20 minutes. The dough should be cool, rested, and firm, but not completely hard.
NOTE: If you’re making this dough somewhere particularly hot and/or humid, your dough may need to chill for more time. - Once dough has chilled, retrieve yellow dough from fridge.
- Cut 2 pieces of wax paper that are slightly longer than your baking sheet. Place one on your work surface. Unwrap yellow dough patty and place on wax paper, then cover with other piece of wax paper. With your rolling pin, roll out dough to ¼" thick.
NOTE: Do NOT flour your dough before rolling! It’s already perfect. - Repeat with black dough.
- Slide one dough/wax paper sandwich onto baking sheet. Then gently place second dough/wax paper sandwich on top. Place in freezer for at least 1 hour.
- When you’re ready to bake your cookies, heat oven to 350°F. Line baking sheets with parchment paper.
- Remove dough sheets from freezer, let sit at room temp for a few minutes, then peel off top layers of wax paper. Using your Off The Beaten Path full moon cookie cutter, cut moons directly from frozen dough sheets.
- Using OTBP crescent moon cookie cutter, cut crescent shapes from the full moons. (But don’t forget to save a few full moons!) For each thick or thin yellow crescent you cut, also cut a matching thick or thin black crescent. Then swap the crescents to pair yellow and black dough pieces together. As you’re pairing the doughs, place completed moons on prepared baking sheets.
NOTE: If at any point the dough gets too warm or soft, put back in fridge for 15–20 minutes. - For first quarter or last quarter moons (AKA half moons), simply cut a yellow moon and a black moon in half with a sharp knife or bench scraper, then swap halves.
- Combine all yellow scraps, press into a patty, and wrap in cling film. Repeat for black scraps, then chill both patties in fridge for 20 minutes. Once rested and cool, repeat the rolling, chilling, and cutting steps to form more cookies.
NOTE: Make sure to only put finished cookies on cool or room temp cookies sheets. - Bake cookies for 8–12 minutes. The cream cheese causes the cookies to not brown very much, so keep a close look-out for slight browning at the bottom edges of the yellow dough where the cookies touch the parchment.
- Transfer to wire rack and allow to cool completely.
Notes
- You could use any of the blends in the Spicewalla Golden Milk Trio from our Cosmos box: Golden Mocha, Golden Milk, or Chai Spiced Golden Milk.
- We used gel food colouring for these cookies, but we have in the past used powdered food colouring (such as Supernatural or Color Kitchen) in the same base dough with success. If you use powder, add it to the yellow dough when you add the flour and Golden Mocha.
Adapted from: Molly Brodak at Kookie House
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