Cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar until light and fluffy, about 3–5 minutes.

Blend in 1 teaspoon of peppermint extract, then gradually add 2 cups of all-purpose flour, mixing until just combined.

Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (180°C) and prepare a baking sheet lined with parchment paper.

Scoop out small portions of dough and roll into 1-inch balls, placing them on the prepared baking sheet.

Bake for 10–12 minutes until cookies are set but not browned.

Let cookies cool for 5 minutes, then roll in powdered sugar while warm.