Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a stand mixer, combine the softened unsalted butter and granulated sugar. Cream them together on medium speed for about 2 minutes, or until light and fluffy.

Add the eggs, vanilla extract, and peppermint extract to the mixture. Mix on low speed until well incorporated, about 30 seconds.

Gradually add the all-purpose flour, baking powder, and salt while the mixer is on low speed. Mix until just combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Lightly flour a clean surface and roll out the dough to about 1/4 inch thick. Use cookie cutters to cut the dough into shapes.

Transfer the cut cookies to the prepared baking sheets and place them in the freezer for 10 minutes.

Remove the frozen cookies from the freezer and bake for 6-7 minutes until the edges are lightly golden.

Allow the cookies to cool completely on a wire rack.

In a mixing bowl, beat softened butter until fluffy. Gradually mix in powdered sugar, then add heavy cream, peppermint extract, and a pinch of salt. Beat until the frosting is smooth and creamy.

Frost the cooled cookies and enjoy decorating them.