Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper.

In the bowl of a stand mixer, beat butter until it is creamy and smooth. Add sugar and beat until fluffy, approximately 3 to 4 minutes. Add egg and vanilla bean paste, beating until combined.

Whisk together flour, baking powder, ground cardamom, and salt. Add dry ingredients to the wet and beat until incorporated.

Turn out dough onto a flat floured work surface. Roll out dough until 1/2 inch thick. Using a cookie cutter, cut the dough into desired shapes (I used hearts for Valentine’s Day!). Add cut cookies to the lined baking sheets.

Chill cookie dough for approximately 5 minutes in the freezer.

Bake cookies for 10 to 15 minutes, until the edges are golden brown but the cookies are still soft. Let cool completely.

Dip cookies in white and/or dark chocolate. Decorate with sprinkles as desired. Chill until the chocolate is set, approximately 15 minutes.

Store in an airtight container.