Preparation Steps

• In a stand mixer, combine room temperature butter and granulated sugar on medium speed until light and fluffy.
• Turn mixer to low, and add in egg and vanilla extract. Mix until just incorporated.
• With mixer still on low, add in the flour a cup at a time. Then add cocoa powder and sprinkle with a pinch of salt. Mix until cocoa is incorporated, then turn off mixer.
• Roughly chop 2 to 3 ounces of white chocolate and add to dough. Stir in by hand.
• The dough will appear to be a bit sticky.
• Transfer dough to a piece of parchment paper. Place another piece of parchment paper on top and roll out dough to desired thickness, about 0.5 inch thick.
• Place dough (still sandwiched in parchment) in refrigerator for about an hour, or freezer for 15 minutes, until dough is firm.
• Preheat oven to 350°F. Remove dough from refrigerator and peel off one side of parchment. Using your chosen cookie cutter shape, cut out cookies and place on prepared cookie sheet.
• After cutting all cookies, roll dough scraps back together and roll out again to cut more cookies.
• Bake cookies for 8 to 11 minutes. Allow to cool to room temperature.
• Cover cookies in white chocolate buttercream and enjoy!