Begin by creaming together 1 cup of unsalted butter and ¾ cup of granulated sugar in a mixing bowl until fluffy and pale, about 3-5 minutes using an electric mixer.

Add 1 egg and 1 teaspoon of vanilla extract, mixing until well incorporated.

Gradually add 2 cups of all-purpose flour and a pinch of salt, combining until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the chilled dough into a rectangle of about ¼ inch thickness.

Trim the edges of the rolled-out dough for a clean presentation.

Melt 1 cup of white chocolate and stir in 1 cup of powdered sugar until smooth.

Spread the white chocolate filling evenly over the rolled-out dough, leaving a small border.

Tightly roll the dough into a log shape, ensuring the filling stays sealed inside.

Wrap the dough log in plastic wrap and chill again for about 30 minutes.

Preheat your oven to 350°F (175°C).

Slice the chilled dough log into rounds about ½ inch thick and place them on baking sheets lined with parchment paper.

Bake for 12-15 minutes or until the edges are golden.

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

Serve your Crispy Diploma Roll Cookies at room temperature.