# Components:
→ 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 - Whisk together all-purpose flour, baking powder, and fine salt in a medium bowl.
02 - Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract (if using); mix until fully blended.
04 - Gradually add the flour mixture to the butter mixture, mixing only until combined. Incorporate a few drops of blue gel food coloring for a pale blue tint, mixing gently to avoid overworking.
05 - Divide dough in half, flatten each piece into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - Roll chilled dough on a lightly floured surface to a 1/4 inch thickness. Cut dough into oval or egg shapes using cookie cutters.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Bake 9 to 11 minutes, until edges are set but not browned. Cool on sheets for 5 minutes, then transfer to wire racks.
09 - Whisk together sifted powdered sugar, milk, light corn syrup, and pure vanilla extract until smooth and spreadable. Tint icing pale blue with gel food coloring.
10 - Spread or pipe icing onto cooled cookies using an offset spatula or piping bag. Allow icing to set for 15 minutes.
11 - Combine unsweetened cocoa powder, water, and vanilla extract in a small bowl until thin and smooth.
12 - Dip a clean, stiff food-safe paintbrush or toothbrush into the chocolate mixture. Flick bristles gently over cookies to create speckles; protect your workspace from splatter.
13 - Allow icing and speckles to fully dry before serving or storing cookies in an airtight container.
