# Components:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 3 1/2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon salt
→ Decoration
08 - 1 2/3 cups powdered sugar
09 - 2 to 3 tablespoons milk
10 - Food coloring (gray, pink, and black, gel or liquid)
11 - Edible candy eyes or chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F (180°C). Line two large baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
03 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
04 - In a separate bowl, whisk flour, baking powder, and salt until evenly blended.
05 - Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
06 - Divide dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes to facilitate rolling.
07 - On a lightly floured surface, roll dough to approximately 1/2 inch (1 cm) thickness.
08 - Using a large elephant-shaped cookie cutter or paper template and a knife, cut out elephant shapes.
09 - Place cutouts on prepared baking sheets, leaving space between each.
10 - Bake cookies for 10 to 12 minutes or until edges turn light golden brown. Remove and cool completely on wire racks.
11 - Mix powdered sugar with milk until smooth and spreadable. Separate and color icing with gray, pink, and black food coloring as desired.
12 - Spread colored icing on cooled cookies, using gray for the body, pink for ears, and black for details. Add edible eyes or chocolate chips. Allow icing to set before serving.
