In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electra mixer, beat butter until light and fluffy.

Add sugar, beating again for 1-2 minutes. Add peppermint extract and eggs, one at a time, until fully incorporated. Add green food coloring.

Sift together sea salt, baking powder, baking soda and flour. Add in 3 portions until just mixed.

Cover and chill for at least 1 hour, but up to overnight.

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Roll dough into a 1 inch ball and then in powdered sugar.

Place 2 inches apart on baking sheet and bake for 10-11 minutes. Tops will still be glossy, this is normal. Do not overcook them.

Remove and allow to cool. They will deflate a little and the cracks will become more apparent.

Store at room temperature in an airtight container after fully cooled.

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