Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

In a large mixing bowl, cream together the sugar and room-temperature butter until just combined.

Add the vanilla extract to the mixture.

In a medium bowl, whisk together the flour and salt, then gradually add to the butter mixture on low speed until a dough forms.

Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.

After chilling, lightly flour your work surface and roll the dough to about 1/2 inch thick.

Use cookie cutters to cut out shapes and place them on the prepared baking sheets.

Bake for 12 to 15 minutes, until edges are lightly golden, then cool completely on sheets.

Melt the chocolate with the optional coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring frequently.

Dip one half of each cookie in the melted chocolate, allowing excess to drip off, then place on wax paper.

Sprinkle with decorations immediately and let the chocolate set.