# What You 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
# Directions:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
03 - Add egg, vanilla extract, and almond extract if using, mixing until fully combined.
04 - Gradually incorporate the dry ingredient mixture into the wet ingredients, blending just until incorporated.
05 - Tint dough with a few drops of blue gel food coloring, mixing gently to achieve the desired shade without overworking.
06 - Divide dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll chilled dough to 1/4 inch thickness. Use oval or egg-shaped cookie cutters to cut out shapes.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9–11 minutes, until edges are set but not browned. Let cool on sheet for 5 minutes, then transfer to wire rack.
10 - Whisk together sifted powdered sugar, milk, light corn syrup, and vanilla extract in a bowl until smooth and spreadable. Tint with blue gel food coloring.
11 - Spread or pipe blue royal icing onto completely cooled cookies. Allow icing to set for 15 minutes.
12 - Mix unsweetened cocoa powder with water and vanilla extract until thin and smooth. Using a food-safe paintbrush or clean toothbrush, lightly flick bristles over iced cookies to create chocolate speckles. Protect your workspace.
13 - Allow cookies to dry completely before serving or transferring to an airtight container.
