# 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 to desired shade
→ 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 to desired shade
→ Speckling Mixture
15 - 2 tablespoons unsweetened cocoa powder
16 - 2–3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# Steps:
01 - Whisk flour, baking powder, and salt together in a medium mixing bowl.
02 - Use an electric mixer to beat butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
03 - Blend in the egg, vanilla extract, and almond extract (if using) until fully incorporated.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until combined.
05 - Gently mix in blue gel food coloring until a pale blue hue is achieved, taking care not to overwork the dough.
06 - Divide the dough into two portions, flatten each into discs, 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 the chilled dough to 1/4 inch thickness. Cut into oval or egg shapes using cookie cutters.
09 - Arrange shaped cookies 1 inch apart on prepared sheets. Bake for 9–11 minutes, until edges are set but not browned. Cool on sheet for 5 minutes, then transfer to wire rack.
10 - Whisk powdered sugar, milk, light corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel coloring to match dough color.
11 - Spread or pipe icing onto fully cooled cookies. Allow icing to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla until thin and smooth. Dip a food-safe paintbrush or clean toothbrush in mixture and flick bristles over cookies to create speckled effect. Shield your workspace from splatter.
13 - Let icing dry thoroughly before serving or placing cookies in an airtight container for storage.
