1. In a mixing bowl, cream the vegan butter and sugar together until light and fluffy.

2. Add peppermint extract and vanilla extract to the butter mixture and mix well.

3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

4. Gradually add dry ingredients to the wet ingredients and stir until a dough forms.

5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. Roll out the dough to 1/8 inch thickness on a lightly floured surface.

8. Cut out cookies using a 1.5-inch round cutter and place them on the baking sheet.

9. Bake for 8–10 minutes, then cool completely on a wire rack.

10. Melt chocolate and coconut oil or shortening in a microwave-safe bowl, stirring every 20–30 seconds until smooth.

11. Dip each cookie into the melted chocolate and place on parchment paper.

12. Chill dipped cookies until the chocolate coating is set and firm.