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Crispy crescent-shaped Moonlight Cookie with cinnamon and nutmeg

Moonlight Cookie Recipe - Easy, Old-Fashioned, & No-Egg Variations

4.75 from 4 votes
Discover the best old-fashioned moonlight cookie recipe, easy and no-egg variations. Learn about moonbeam cookies and their history. Related queries and PAA included.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 44 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Wet Ingredients
  • call for Flour, butter and egg as per cookie mix pouch for cutout cookies

Equipment

  • Oven
  • Mixing Bowls
  • Spoon or Mixer

Method
 

Moonlight Cookie Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cookie mix with other dry ingredients. Add wet ingredients and mix until well combined.
  3. Shape dough into small crescent moons and place on a baking sheet.
  4. Bake for 10 minutes or until edges are slightly golden. Let cool on the baking sheet for 1 minute, then transfer to a wire rack.
Icing and Decorating Instructions
  1. Decorate cookies using Betty Crocker™ Cookie Icing in white and black, and add black candy-coated chocolate candies for the moon phase.

Notes

Tip: Chill dough for easier handling. Bake until edges are lightly golden for perfectly crispy cookies.