# 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
# Directions:
01 - Whisk flour, baking powder, and salt together in a medium bowl.
02 - Beat the softened butter and granulated sugar on medium speed with an electric mixer until pale and fluffy, about 2–3 minutes.
03 - Add egg, vanilla extract, and almond extract to the mixture, beating until smoothly incorporated.
04 - Gradually add the flour mixture to the batter, mixing on low speed just until combined.
05 - Lightly mix in blue gel food coloring a few drops at a time until the dough reaches a pale blue shade. Avoid overworking to maintain tenderness.
06 - Divide dough into two portions. Flatten each into a disc, wrap in plastic film, and refrigerate for at least 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - Roll chilled dough on a lightly floured surface to 1/4 inch thickness. Cut ovals or egg shapes with cookie cutters.
09 - Arrange cookies on prepared sheets 1 inch apart. Bake for 9–11 minutes until edges are set but not browned. Cool for 5 minutes on sheets, then transfer to a wire rack.
10 - In a bowl, whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel coloring as desired.
11 - Spread or pipe icing over completely cooled cookies. Allow icing to set for at least 15 minutes.
12 - Combine cocoa powder, water, and vanilla extract to form a thin mixture. Use a food-safe paintbrush or clean toothbrush to flick speckles onto iced cookies, shielding the work area as needed.
13 - Let icing dry completely before serving or storing cookies in an airtight container.
