# 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 - 2–3 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 - 2–3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk flour, baking powder, and salt in a medium mixing bowl to combine thoroughly.
02 - Beat butter and granulated sugar in a large bowl using an electric mixer on medium speed until pale and fluffy, about 2–3 minutes.
03 - Incorporate egg, vanilla, and almond extract into the creamed butter mixture, mixing until fully integrated.
04 - Slowly add the dry ingredients to the wet mixture, blending just until the dough comes together without overmixing.
05 - Tint the cookie dough with blue gel food coloring, gently folding until an even pale blue shade is achieved.
06 - Divide dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes for optimal texture.
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. Cut out oval or egg shapes using cookie cutters.
09 - Arrange cookies 1 inch apart on prepared sheets. Bake for 9–11 minutes, until edges are set but not browned. Cool on sheet for 5 minutes, then transfer to a wire rack.
10 - Mix powdered sugar, milk, corn syrup, and vanilla in a bowl until smooth and spreadable. Tint with blue gel food coloring as desired.
11 - Spread or pipe icing onto fully cooled cookies. Allow the icing to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract until smooth. Dip a food-safe brush or clean toothbrush and flick over cookies for speckles; protect surfaces from splatter.
13 - Let icing dry completely before serving or placing cookies in an airtight container for storage.
