# What You'll Need:
→ 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 - 2–3 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. Line two large baking sheets with parchment paper.
02 - Using an electric mixer or wooden spoon, cream softened butter and sugar until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract and blend thoroughly.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture and mix until a soft dough forms.
06 - Divide dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to facilitate rolling.
07 - Roll dough on a lightly floured surface to 1/3 inch thickness. Cut out elephant shapes using a cookie cutter or paper template and sharp knife.
08 - Place cookies on prepared baking sheets spaced apart. Bake for 10 to 12 minutes until edges are lightly golden. Cool completely on a wire rack.
09 - Mix powdered sugar with milk until smooth and spreadable. Divide icing and tint with chosen food coloring.
10 - Apply gray icing to cookie bodies, pink on ears, and black for details. Add edible candy eyes or chocolate chips as desired. Allow icing to set before serving.
