# 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 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
# Method:
01 - Whisk together the flour, baking powder, and salt in a medium mixing bowl.
02 - Beat the softened butter and granulated sugar on medium speed with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
03 - Add the egg, vanilla, and almond extract (if using) to the butter mixture and blend until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing until just combined and no dry streaks remain.
05 - Gently fold in blue gel food coloring to achieve a pale blue hue; avoid over-mixing the dough.
06 - Divide dough in half, flatten each portion into discs, wrap in plastic, and refrigerate for a minimum of 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - Roll dough on a lightly floured surface to 1/4 inch thickness. Cut out ovals or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on baking sheets. Bake for 9 to 11 minutes until edges are set but not browned. Cool on sheet for 5 minutes, then transfer to wire rack.
10 - Whisk together powdered sugar, milk, corn syrup, and vanilla until smooth and spreadable. Tint the icing pale blue.
11 - Spread or pipe blue royal icing onto cooled cookies. Allow icing to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla until thin and smooth. Dip a food-safe brush or clean toothbrush into the mixture and flick bristles over iced cookies for speckled effect.
13 - Allow icing to dry completely before serving or storing in an airtight container.
