Moon Mist Sugar Cookies
13
- Prep Time15 min
- Total Time30 min
- Makes24 Cookies
Produced By Aimee Nishitoba; Illustrations by Jacqui Oakley; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Madeleine Johari
Moon Mist is an iconic Atlantic Canada ice cream flavour that swirls together vibrant yellow banana, blue bubble gum and purple grape. Neither kids nor adults will be able to resist the cookie version of this childhood summer classic. If you use a scoop to portion them, they almost look like ice cream.
Ingredients
2 ½ cups all-purpose flour (350 g)
¾ tsp baking powder
¾ tsp salt
1 cup unsalted butter, softened (230 g)
1 ½ cups granulated sugar (300 g)
2 large egg yolks
½ tsp banana extract or bakery emulsion, such as LorAnn (see tip)
4 drops bubble gum super strength flavouring oil
4 drops grape super strength flavouring oil
Yellow, blue and purple food colouring
Instructions
Position rack in centre of oven, then preheat to 350F. Line two baking sheets with parchment.
Combine flour with baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl, using an electric mixer on medium, until light and fluffy. Beat in egg yolks, one at a time, then beat in dry ingredients until well combined.
On a clean surface, divide dough into three equal portions. Knead banana extract and yellow food colouring into first portion. Then bubble gum flavouring and blue food colouring into second portion. Then grape flavouring and purple food colouring into third portion. Tear 1 to 2 tbsp-sized pieces of dough at a time from each colour and toss back into bowl. Gently press pieces together.
Use a 1-oz scoop to portion cookies, then arrange at least 1 in. apart on prepared sheets. (Or roll into 2 tbsp-sized balls.)
Bake until set and lightly golden around the edges, 12 to 14 min. Transfer cookies to a wire rack to cool completely. Cookies will keep well stored in an airtight container at room temperature up to 5 days.
Kitchen tips
- A bakery emulsion is similar to an extract, and works particularly well in baked goods. Look for this and flavouring oils at cooking and restaurant supply stores, or retailers like Bulk Barn.
- Save this recipe for ice cream sandwiches! Flatten cookies to ½-in. thick before baking; sandwich with ice cream when cool.
This recipe is part of our 2025 all-Canadian holiday cookie lineup.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
