# 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
# How To Make:
01 - In a medium mixing bowl, whisk flour, baking powder, and salt until thoroughly blended.
02 - In a large bowl, beat softened butter and granulated sugar on medium speed with an electric mixer for 2–3 minutes until light and fluffy.
03 - Add egg, vanilla extract, and optional almond extract to the butter mixture. Mix until fully incorporated.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until a cohesive dough forms.
05 - Add blue gel food coloring to the dough and mix gently until the desired pale blue shade is achieved.
06 - Divide the dough in half, shape each into a disc, wrap tightly 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-shaped forms using suitable cookie cutters.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9–11 minutes until edges are set without browning. Cool on sheet for 5 minutes, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla extract together until icing is smooth and spreadable. Tint with blue gel food coloring as desired.
11 - Spread or pipe the icing onto cooled cookies. Allow icing to set for approximately 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract until thin and smooth. Dip a clean, stiff brush into the mixture and flick over iced cookies to achieve a speckled pattern. Protect the surrounding area.
13 - Let cookies dry completely before serving or storing in an airtight container.
