Begin by creaming together 1 cup of softened unsalted butter and ½ cup of granulated sugar in a mixing bowl until light and fluffy—about 3-4 minutes. Gradually add 2 cups of all-purpose flour, mixing just until a crumbly dough forms.

Once your dough is combined, wrap it tightly in plastic wrap, shaping it into a disk. Refrigerate the dough for at least 30 minutes.

After chilling, lightly flour your countertop and roll out the dough to about ¼ inch thick. Use cookie cutters to cut the dough into desired shapes.

Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, checking for a light golden color around the edges.

Once cooled completely on the wire rack, melt 1 cup of white chocolate in a microwave-safe bowl. Using a spoon or piping bag, drizzle the melted chocolate generously over each cookie.