# 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
# Method:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt.
02 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes until light and fluffy.
03 - Add the egg, vanilla, and almond extract if using. Mix until fully combined.
04 - Gradually add the flour mixture to the butter mixture, mixing just until combined.
05 - Tint the dough pale blue by gently mixing in gel food coloring. Avoid overworking the dough.
06 - Divide dough in half, 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 chilled dough to 1/4 inch thickness. Use oval or egg-shaped cookie cutters to cut cookies.
09 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are set but not browned. Cool cookies on sheet for 5 minutes, then transfer to wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla in a bowl until smooth and spreadable. Tint with blue gel food coloring.
11 - Spread or pipe blue icing onto completely cooled cookies. Allow icing to set for 15 minutes.
12 - Mix cocoa powder, water, and vanilla extract until smooth and thin. Dip food-safe paintbrush or clean toothbrush into mixture and flick bristles over cookies to create chocolate speckles. Protect work surface as needed.
13 - Let icing dry fully before serving or packaging cookies. Store in an airtight container up to 1 week.
