# 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 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
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 until evenly blended.
02 - In a large mixing bowl, beat softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes using an electric mixer.
03 - Add the egg, vanilla extract, and optional almond extract to the creamed mixture. Mix until fully incorporated.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
05 - Add blue gel food coloring, mixing gently to achieve a pale blue shade. Divide dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut dough into oval or egg shapes using cookie cutters.
07 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes, just until edges are set but not browned. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, corn syrup, and vanilla extract in a bowl until smooth and spreadable. Tint icing to a pale blue with a few drops of gel food coloring.
09 - Spread or pipe blue royal icing over cooled cookies using an offset spatula or piping bag. Allow iced cookies to set for 15 minutes.
10 - Mix cocoa powder, water, and vanilla extract in a small bowl until smooth and fluid. Dip a clean, stiff-bristled food-safe brush into the mixture and flick bristles over cookies to create chocolate speckles. Protect surrounding surfaces as needed.
11 - Allow cookies to dry completely before serving or storing in an airtight container.
