Prepare the cookie dough:

• In a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy (about 2-3 minutes using an electric mixer).

• Add the vanilla and peppermint extract, mixing until well combined.

• In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough should be soft and slightly crumbly.

Chill the dough:

• Divide the dough in half and roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.

Bake the cookies:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

• Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the rounds on the prepared baking sheet, spacing them about 1 inch apart.

• Bake for 10-12 minutes, or until the edges are just starting to turn golden brown. Keep an eye on them as they bake quickly.

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Coat the cookies:

• Once the cookies have cooled, dust them with powdered sugar. For a light coating, use a fine mesh sieve to sprinkle the sugar evenly over the cookies.

Serve and enjoy:

• Serve the cookies immediately or store in an airtight container at room temperature for up to 1 week.