Step-by-Step Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, about 2-3 minutes.
• Add the powdered sugar to the creamed butter, mixing until fully incorporated. Beat well for another 2-3 minutes.
• Crack in the egg and mix on low speed until fully combined, about 30 seconds.
• In a separate bowl, sift together the all-purpose flour, black cocoa powder, Dutch process cocoa powder, and salt. Whisk until well combined.
• Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated.
• Turn the dough out onto a clean surface and bring it together into a ball. Flatten it into a 1-inch-thick disc, wrap in plastic wrap, and chill in the fridge for at least 30-45 minutes.
• After chilling, roll the dough out between two sheets of parchment paper to a thickness of approximately 4 mm.
• Using cookie cutters, cut out shapes from the rolled dough and place them on a baking tray lined with baking paper.
• Chill the cookie shapes in the refrigerator for at least 1 hour.
• Preheat your oven to 160°C (320°F) and bake the cookies for 10 minutes until firm.
• Allow the cookies to cool on the baking sheets for about 5 minutes, then move them to a cooling rack.
• To prepare the royal icing, beat the egg white until frothy, gradually add powdered sugar and mix until smooth.
• If desired, color the royal icing with gel food coloring and transfer it into piping bags.
• Decorate the cookies with royal icing, adding festive features, and allow the icing to dry for 3 to 6 hours.