# 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, several 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, several drops to desired shade
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Whisk together all-purpose flour, baking powder, and salt in a medium mixing bowl.
02 - Use an electric mixer to beat butter and granulated sugar together on medium speed until pale and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and optional almond extract to the creamed mixture; mix until fully combined.
04 - Gradually add flour mixture to wet mixture, mixing just until combined to avoid overworking the dough.
05 - Add blue gel coloring to the dough and gently mix until uniformly pale blue.
06 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
07 - Heat oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut using 2 to 3 inch oval or egg-shaped cookie cutters.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes, until edges are set but not browned. Cool on sheet 5 minutes, then transfer to a wire rack.
10 - Whisk sifted powdered sugar, milk, corn syrup, and vanilla extract in a bowl until smooth and spreadable. Tint mixture pale blue with gel coloring.
11 - Spread or pipe royal icing onto cooled cookies. Allow to set for at least 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract until smooth and thin. Dip a clean food-safe brush in mixture and flick bristles gently over iced cookies to create speckles. Protect surfaces from splatter.
13 - Let icing dry completely. Store finished cookies in an airtight container; enjoy or package for gifting.
