Cream Butter and Sugar: Beat the butter and powdered sugar together until light and fluffy, about 3-5 minutes.

Add Egg: Mix in the egg until fully incorporated on low speed for 1-2 minutes.

Mix Dry Ingredients: In another bowl, whisk together flour, black cocoa powder, Dutch cocoa powder, and salt.

Combine Mixtures: Slowly add dry ingredients to the wet mixture while mixing on low, taking 2-3 minutes.

Chill Dough: Form dough into a disc, wrap it, and refrigerate for 30-45 minutes.

Roll and Cut: Roll the chilled dough to 4mm thick and use cookie cutters for desired shapes.

Chill Cut Cookies: Place cut cookies on a tray, chill for at least 1 hour.

Preheat Oven: Preheat oven to 160°C (320°F) with fan assist.

Bake: Bake for 10 minutes until slightly soft in the center.

Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

Decorate: Prepare royal icing and decorate cooled cookies with creative designs.