# What You’ll 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
15 - 2 tablespoons unsweetened cocoa powder
16 - 2–3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk flour, baking powder, and salt in a medium mixing bowl until well blended.
02 - In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes using an electric mixer.
03 - Add egg, vanilla extract, and almond extract (if using). Mix until thoroughly incorporated.
04 - Gradually add the flour mixture to butter mixture, mixing just until combined.
05 - Add blue gel food coloring to achieve a pale blue shade, gently mix to avoid overworking the dough.
06 - Divide dough into two portions, flatten each into a disc, 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 chilled dough to 1/4 inch thickness. Cut into oval or egg shapes using appropriate cookie cutters.
09 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9–11 minutes, until edges are set but not browned. Let cool 5 minutes on the sheet, then transfer to wire rack.
10 - In a bowl, whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Add blue gel coloring to tint a pale blue.
11 - Spread or pipe icing onto cooled cookies using an offset spatula or piping bag. Allow icing to set for 15 minutes.
12 - Mix unsweetened cocoa powder, water, and vanilla extract to a thin consistency. Use a clean, stiff food-safe brush or toothbrush to flick speckle mixture onto cookies. Protect your work area during speckling.
13 - Let icing dry fully before serving or storing cookies.
