Step 1

Beat butter and powdered sugar together until light and fluffy, about 2 minutes.

Step 2

Mix in flour, salt, and extract just until combined.

Step 3

Add food color a few drops at a time until desired color is achieved. Stir in peppermint baking chips.

Step 4

Refrigerate dough, covered, for at least 30 minutes.

Step 5

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat.

Step 6

Scoop out one tablespoon of dough at a time and form into a ball. Place on prepared sheet.

Step 7

Bake for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the baking sheet.

Step 8

Line another large baking sheet with parchment paper and dust liberally with powdered sugar.

Step 9

Place slightly cooled cookies on this baking sheet and dust with additional powdered sugar. Let cool completely.

Step 10

Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.

Step 11

Store in an airtight container for up to 4 days.