# Ingredient List:
→ 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 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 to desired shade
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt until thoroughly blended.
02 - In a large bowl, beat softened unsalted butter and granulated sugar on medium speed with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract (if using) to the creamed mixture and mix until fully combined.
04 - Gradually add the flour mixture, mix just until incorporated without overmixing to maintain a tender crumb.
05 - Add blue gel food coloring and gently mix until the dough achieves a pale blue hue, being careful not to overwork it.
06 - Divide dough in half, flatten each portion into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
08 - Roll dough on a lightly floured surface to 1/4 inch thickness. Cut with oval or egg-shaped cookie cutters.
09 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are set but not browned. Let cool on the baking sheet for 5 minutes, then transfer to wire rack.
10 - In a bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel food coloring to match dough coloration.
11 - Spread or pipe royal icing onto cooled cookies using an offset spatula or piping bag. Allow icing to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract in a small bowl until a thin, smooth consistency is achieved. Dip a clean, food-safe paintbrush or toothbrush in the mixture and flick bristles over iced cookies to create speckles. Protect surfaces while speckling.
13 - Let icing dry completely before serving or storing cookies in an airtight container.
