# 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, as needed
→ 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, as needed
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Whisk together the all-purpose flour, baking powder, and fine salt in a medium bowl until evenly blended.
02 - In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract to the creamed mixture. Mix until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
05 - Add a few drops of blue gel food coloring to the dough and gently mix to achieve a pale blue hue.
06 - Divide the dough into two portions, flatten into discs, wrap tightly in plastic wrap, and chill for at least 30 minutes.
07 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
08 - Roll the chilled dough on a lightly floured surface to a 1/4 inch thickness. Cut into oval or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes, until edges are firm but not browned. Cool cookies for 5 minutes on the sheet, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla extract in a bowl until smooth and spreadable. Tint with blue gel food coloring as desired.
11 - Spread or pipe royal icing onto cooled cookies. Allow icing to set for approximately 15 minutes.
12 - Mix unsweetened cocoa powder with water and vanilla extract until thin and smooth. Using a clean, stiff food-safe brush, flick the mixture onto cookies for speckled effect. Protect the work area during this process.
13 - Let cookies dry thoroughly before serving or storing. Store in an airtight container for up to one week.
