# Ingredient List:
→ 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 - Whisk together all-purpose flour, baking powder, and fine salt in a medium mixing bowl.
02 - In a large bowl, beat softened butter with granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
03 - Add egg, vanilla extract, and almond extract to the butter mixture; mix until fully combined.
04 - Gradually add flour mixture, stirring just until incorporated. Avoid overmixing.
05 - Mix in a few drops of blue gel food coloring to achieve a pale blue hue, blending gently for even color.
06 - Divide dough into two portions, flatten each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll out chilled dough to 1/4-inch thickness. Cut into oval or egg shapes using cookie cutters.
09 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are set and surfaces remain pale.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
11 - Whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel coloring for a pale blue finish.
12 - Spread or pipe icing onto cooled cookies. Allow icing to set for 15 minutes.
13 - Combine unsweetened cocoa powder, water, and vanilla extract in a small bowl until smooth and thin.
14 - Using a food-safe paintbrush or clean toothbrush, flick cocoa mixture onto iced cookies to create speckled effect. Protect workspace from splashes.
15 - Let icing dry completely before serving or storing cookies in an airtight container.
