# 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 - 2–3 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 - 2–3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How To Make:
01 - In a medium bowl, whisk all-purpose flour, baking powder, and fine salt until well combined.
02 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
03 - Add the egg, pure vanilla extract, and almond extract if using. Mix until thoroughly blended.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms.
05 - Add blue gel food coloring a few drops at a time to achieve a pale blue tone, gently mixing without overworking the dough.
06 - Divide the dough in half, flatten each portion into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
07 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut dough into oval or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9–11 minutes, until edges are firm but not browned. Cool on the tray for 5 minutes, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, light corn syrup, and vanilla extract until smooth and icing is spreadable. Tint with blue gel food coloring to desired shade.
11 - Spread or pipe royal icing onto completely cooled cookies. Allow icing to set for 15 minutes.
12 - Blend unsweetened cocoa powder, water, and vanilla extract until smooth. Dip a clean, stiff brush into the mixture and flick bristles over cookies to create a speckled effect. Protect work surfaces during this process.
13 - Allow cookies to dry fully before serving or storing in an airtight container.
