# Components:
→ Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 3 1/3 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, black, gel or liquid)
11 - Edible candy eyes or chocolate chips (optional)
# Directions:
01 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and sugar together until light and fluffy.
03 - Beat in the eggs one at a time, then mix in the vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
06 - Divide dough in half, wrap in plastic, and chill for at least 30 minutes if possible to facilitate rolling.
07 - Roll dough on a lightly floured surface to about 1/2 inch thickness.
08 - Use a large elephant-shaped cookie cutter or a paper template with a knife to cut out shapes.
09 - Place cut cookies on prepared baking sheets, spacing them evenly apart.
10 - Bake cookies for 10 to 12 minutes or until the edges turn lightly golden. Cool completely on a wire rack.
11 - Mix powdered sugar with milk to create smooth, spreadable icing. Divide and add desired food coloring.
12 - Decorate cooled cookies using gray icing for the body, pink for ears, and black for accents. Add candy eyes or chocolate chips if desired. Allow icing to set before serving.
