# 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
→ 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
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How to Prepare:
01 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
02 - Beat softened butter and granulated sugar in a large bowl using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
03 - Blend in the egg, vanilla extract, and almond extract, mixing until fully incorporated.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until combined; avoid overmixing.
05 - Tint the dough to a pale blue by gently folding in gel food coloring, ensuring even color distribution.
06 - Divide the dough in half, flatten each piece into a disc, wrap in plastic wrap, 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 out oval or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on prepared sheets. Bake for 9 to 11 minutes, until edges are set but not browned. Cool on baking sheet for 5 minutes, then transfer to wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla in a bowl until smooth and spreadable. Add gel food coloring for a pale blue tint.
11 - Spread or pipe royal icing on cooled cookies using an offset spatula or piping bag. Allow icing to set for 15 minutes.
12 - Blend cocoa powder with water and vanilla extract to a thin consistency, then use a clean, stiff brush to flick speckles over iced cookies. Protect surfaces as needed.
13 - Let cookies dry completely before serving or storing in an airtight container.
