Cream sugar and butter together until light and fluffy, 3-5 minutes. Scrape down the bowl.

Add in the eggs and mix until just combined.

Mix in the cocoa powder, sourdough discard and vanilla until combined. The mixture will be lumpy, but it will smooth out as you continue mixing.

Add in the flour, baking powder and salt and combine until just mixed. Do not overmix. The dough will be soft.

Wrap the dough in plastic wrap and flatten into a disc. Chill in the fridge for at least 1 hour.

Preheat the oven to 350 F and prepare baking sheets with either parchment paper or a silpat.

Working with 1/3 of the dough at a time, roll to 1/4″ thickness. The dough is very soft, so flour the counter and rolling pin well, ensuring the dough does not stick to the counter as you work.

Cut into desired shapes, and place shapes on prepared pans 2″ apart.

Bake for 9-11 minutes, until the cookies are firm in the center and just starting to turn golden on the edges.

Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Decorate as desired.