Preheat oven to 350°F / 175°C
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
Using a hand mixer, cream together both sugar and butter for 1 minute. Add and incorporated one egg at a time into the mixture then add peppermint.
Turn hand mixer on low and slowly add in the flour mixture until a sticky dough is formed.
Chill in freezer for 10 minutes.
Sift powdered sugar into a bowl and add a heaping teaspoon sized ball of dough, rolling to lightly coat in sugar so you are able to roll it between your palm without sticking. Once you have rolled it into a ball, roll back through the powdered sugar to coat more heavily.
Line a baking sheet with parchment paper and placed 12 coated dough balls on each.
Cook, one sheet at a time, for 11 minutes.
Cool for 5 minutes before transferring to a wire rack to cool completely.
