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In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated sugar, and brown sugar on low until the butter is broken down but not fully creamed—about 30–60 seconds. This helps minimize spread.
Add egg and vanilla bean paste, mixing just until combined.
In a separate bowl, whisk together flour, cacao powder, salt, and baking powder.
Gradually add dry ingredients to the wet mixture, mixing on low until a dense, uniform dough forms.
Divide dough in half and roll each portion between two sheets of parchment to ¼ inch thickness. Chill flat for at least 2 hours or overnight.
Preheat oven to 350°F (175°C). Cut shapes using sharp cookie cutters. Re-roll scraps once, chilling as needed.
Bake on a parchment-lined baking sheet for 10–12 minutes.
Let cool completely before decorating.