Begin by creaming together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy, about 2-3 minutes. Gradually add in 2 cups of all-purpose flour and 1 teaspoon of peppermint extract, mixing until just combined.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).

After chilling, scoop out small portions of the dough, rolling them into 1-inch balls, and place on a parchment-lined baking sheet, spaced at least 2 inches apart. Bake for 10-12 minutes, or until lightly golden.

Let the baked cookies cool on the baking sheet for about 5 minutes, then roll them in additional powdered sugar while warm. Dust again after they cool completely.