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

In a stand mixer, combine the room temperature unsalted butter and white sugar. Beat on medium speed for about 2 minutes until light and fluffy.

Add in the eggs, vanilla extract, and peppermint extract. Mix on low speed until fully incorporated.

Gradually mix in the all-purpose flour, baking powder, and salt. Use a spatula to scrape the sides and ensure everything is well combined.

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

On a floured surface, roll out the chilled dough to about 1/4 inch thick and cut out shapes with cookie cutters.

Lay the cut-out cookies onto the prepared baking sheets and freeze for about 10 minutes.

Bake the cookies for 6-7 minutes until the edges are just golden and centers are soft. Let them cool before moving to a wire rack.

In a clean bowl, beat room temperature butter until light and fluffy. Gradually add powdered sugar, heavy cream, peppermint extract, and salt, beating until smooth.

Once cooled, frost the cookies and decorate with sprinkles or crushed candy canes if desired.