For Chocolate Sugar Cookies

• Preheat the oven to 375 degrees and line two cookie sheets with parchment paper
• In a medium bowl, whisk together the flour, cocoa powder, and salt, Set aside.
• In a stand mixer with the paddle attachment, cream butter and sugar for 3 minutes.
• Add egg and vanilla, mix to combine.
• Add the dry ingredients, 1/2 at a time and mix until just combined.
• Roll out the dough on a lightly floured surface. Roll to about 1/2 inch thick. Cut out your desired shape. I used a 2 1/4 inch biscuit cutter.
• Place the cookies on prepared cookie sheets, and freeze for 10 minutes, then bake for 8-10 minutes.
• Let cookies cool completely on the cookie sheet.

For Fresh Strawberry Buttercream

• Puree the strawberries in a blender or food processor. Strain out the seeds.
• In a stand mixer with the paddle attachment, beat the butter for 7-10 minutes.
• Add salt and vanilla, mix to combine.
• Add powdered sugar in two batches, mixing for 3 minutes after each addition.
• Add strawberry buttercream, mix to combine.
• If you want to thin your buttercream even more, add heavy cream 1 TBSP at a time until you reach your desired consistency.
• Fit a piping bag with your favorite tip. I used a Wilton 8B here. Fill piping bag with buttercream.
• Once cookies are completely cool, pipe swirls onto half of the cookies, then sandwich together.
• Optional: Dunk each cookie into melted semi sweet chocolate.