# 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 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
# Directions:
01 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until uniform.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using; mix until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until combined and a dough forms.
05 - Add a few drops of blue gel food coloring and gently mix to achieve a pale blue tone, avoid overworking.
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 dough to 1/4 inch thickness. Cut dough into oval or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on baking sheets and bake for 9 to 11 minutes, until edges are set but not browned. Cool on the sheet for 5 minutes, 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.
11 - Spread or pipe blue royal icing onto cooled cookies. Allow icing to set for 15 minutes.
12 - Mix cocoa powder with water and vanilla extract until smooth. Dip a clean, stiff brush into the mixture and flick the bristles over iced cookies to create chocolate speckles. Protect your work surface.
13 - Allow icing to dry thoroughly before serving or storing cookies in an airtight container.
