# 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 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, a few drops to desired shade
→ Speckling Mixture
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 fine salt in a medium mixing bowl.
02 - Beat softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2–3 minutes.
03 - Add the egg, pure vanilla extract, and almond extract if using; mix just until combined.
04 - Gradually add the dry mixture to the wet ingredients, mixing gently until the dough forms. Tint the dough pale blue with gel food coloring, mixing lightly to avoid overworking.
05 - Divide dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut into oval or egg shapes using cookie cutters.
08 - Arrange cookies 1 inch apart on baking sheets. Bake for 9–11 minutes, until edges are set but not browned. Cool on the sheet for 5 minutes; transfer to a wire rack.
09 - Whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Tint icing pale blue as desired.
10 - Spread or pipe icing onto cooled cookies. Allow to set for 15 minutes.
11 - Mix cocoa powder with water and vanilla until thin and smooth. Use a clean, stiff brush to flick the mixture over iced cookies, creating speckles. Protect your work area as needed.
12 - Let icing dry completely before serving or storing cookies in an airtight container.
