1-First step: Mix the dry ingredients In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking helps break up lumps in the cocoa, which matters a lot for smooth rollout chocolate cookies. Once combined, set the bowl aside.

2-Second step: Cream the butter and sugar In a large bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes, until the mixture looks smooth and creamy. This step adds air to the dough, which helps the cookies bake up soft rather than heavy.

3-Third step: Add the egg and vanilla Add the room-temperature egg and vanilla extract. Beat on high speed for about 1 minute, then scrape down the sides of the bowl and beat again so everything mixes evenly. If the bowl looks a little curdled at first, keep going because it usually comes together after a short mix.

4-Fourth step: Bring the dough together Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should come together into a soft chocolate cookie dough. If it feels too soft to handle, add 1 more tablespoon of flour. Keep the mix gentle so the cookies stay tender.

5-Fifth step: Roll the dough before chilling Divide the dough into 2 equal parts. Roll each portion out on parchment paper or silicone baking mats dusted with cocoa powder or flour until it is about 1/4-inch thick. Rolling first is one of the best tricks for this recipe because chilled dough is much easier to cut later. If you want a deeper chocolate taste, dust with cocoa powder instead of flour on the work surface.

6-Sixth step: Chill the rolled dough Place the rolled dough in the refrigerator for at least 1 to 2 hours, or up to 2 days. This rest time helps the dough firm up and prevents spreading in the oven. If the dough softens while you are working, refrigerate it for 10 minutes before continuing.

7-Seventh step: Preheat and prepare baking sheets When you are ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This helps the cookies release easily and keeps cleanup simple.

8-Eighth step: Cut out the shapes Use cookie cutters to cut the chilled dough into shapes. Re-roll the scraps as needed, but try not to overwork the dough. Place the shapes on the baking sheets about 3 inches apart so they have room to bake evenly.

9-Ninth step: Bake until just set Bake the cookies for 11 to 12 minutes, or until the edges are set. The centers should look done but still soft. This timing helps create rollout chocolate cookies that stay chewy instead of dry.

10-Tenth step: Cool and decorate Cool the cookies on the baking sheets for 5 minutes, then move them to a wire rack to finish cooling. Once they are fully cool, decorate them with royal icing or easy glaze icing and add assorted sprinkles. If you want more color, stir gel food coloring into the icing before decorating.