• In your stand mixer, cream together butter and sugar until it is nice and fluffy. Add the egg, vanilla extract, and salt and mix to combine.
• With your mixer on the lowest setting, slowly begin to add the cocoa powder until well blended. Then add the flour slowly and mix until incorporated.
• Turn out dough onto work surface and form into a ball. Divide into 2 equal pieces and then form each piece into a disk.
• Working with one disk at a time, place in between two pieces of parchment paper and using a rolling pin, roll out until it is 1/4 inch thick.
• Place the rolled out disks into the refrigerator for 20 minutes (the dough will be easier cut using cookie cutters if it is cold).
• Preheat oven to 325F.
• Remove dough from fridge and form into shapes using your cookie cutter.** Place on a parchment lined baking sheet. Bake for 10-15 minutes. Keep your eye on them to ensure they do not overcook. As soon as they begin to look “dry” on top, remove them.
• Place cookies on a cooling rack and let cool completely before decorating.

To decorate:

• Melt the candy melts or chocolate using your preferred method. [My method: place the candy melts in a microwave safe bowl and microwave for 30 seconds. Stir and microwave for an additional 20 seconds. If needed, stir again and microwave for 20 more seconds.]
• Dip each cookie partially into the melted chocolate, allowing the excess to drip off and then set down on a parchment lined baking sheet. Add the sprinkles while the chocolate is still melted. Allow them to set and then transfer to an airtight container.