1-First Step: Mix the dry ingredients Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. This helps the cocoa blend evenly so you do not end up with pockets of flour or dry spots in the finished dough. If you like a stronger chocolate note, use cocoa powder for rolling instead of flour too.

2-Second Step: Cream the butter and sugar In a large bowl, beat the softened butter and granulated sugar until the mixture looks smooth and creamy. Room-temperature butter works best because it blends well and creates a softer cookie. If the butter is too cold, the dough may feel stiff and harder to roll.

3-Third Step: Add the egg and vanilla Beat in the egg and vanilla extract until fully combined. This is where the dough starts coming together and taking on that familiar cookie smell. A room-temperature egg mixes in more easily, which helps the dough stay even and smooth.

4-Fourth Step: Add the dry ingredients Mix the dry ingredients into the wet mixture until a dough forms. The dough should look rich and chocolatey, and it may seem a little firm at first. Keep mixing just until everything is combined, because overmixing can make the cookies less tender.

5-Fifth Step: Roll, shape, and chill Divide the dough in half. Roll out each portion to about 1/4-inch thickness on parchment paper or a silicone mat dusted lightly with cocoa powder or flour. Rolling before chilling can help prevent spreading and makes shaping easier later. Once rolled, chill the dough for at least 1 to 2 hours. If you are short on time, you can chill the dough sheets flat and cut shapes later. That said, rolling first often makes the process smoother, especially for busy parents, students, or anyone baking after work.

6-Sixth Step: Preheat the oven and cut the cookies Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use cookie cutters to cut the chilled dough into shapes, then place the cookies on the lined sheets with a little space between them. If the dough softens while you work, pop it back in the fridge for a few minutes.

7-Seventh Step: Bake Bake the cookies for 11 to 12 minutes. The edges should look set, but the centers should still feel soft. These cookies are meant to stay tender, so do not overbake them. If you want more ideas for soft chocolate treats, you may also like this rich chocolate lava cake recipe from the blog.

8-Eighth Step: Cool and decorate Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack. Once fully cool, decorate them with royal icing or easy glaze icing and finish with assorted sprinkles. Royal icing works well for detailed designs, while glaze icing is a friendly option for beginners who want a faster decorating step. For the best texture, cool the cookies completely before decorating. Warm cookies can soften the icing and blur your designs.