# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract, optional
09 - Blue gel food coloring, a few drops
→ Royal Icing
10 - 2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 tablespoon light corn syrup
13 - 1/2 teaspoon pure vanilla extract
14 - Blue gel food coloring, a few drops
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# Steps:
01 - Whisk flour, baking powder, and salt in a medium mixing bowl until evenly blended.
02 - Beat unsalted butter and granulated sugar together using an electric mixer on medium speed until light and airy. This process takes approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and optional almond extract; mix until fully incorporated.
04 - Gradually fold the flour mixture into the wet ingredients, mixing just until a uniform dough forms.
05 - Add a few drops of blue gel food coloring and gently mix to achieve a pale blue hue, taking care not to overmix.
06 - Divide dough into two halves, press each into a disc shape, wrap in plastic, and refrigerate for at least 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out oval or egg shapes using cookie cutters.
09 - Position cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are set, but avoid browning. Cool on the sheet for 5 minutes, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla extract in a bowl until smooth. Add blue gel food coloring to achieve a pale blue shade.
11 - Spread or pipe icing over cooled cookies and allow to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract in a small bowl until thin and fluid. Dip a clean stiff brush into the mixture and gently flick bristles over each iced cookie to create speckles; cover work area to prevent mess.
13 - Let icing dry completely before serving or storing in an airtight container.
