In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes. Add eggs and mint extract, mixing until fully combined.

In another bowl, whisk together flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, stirring gently until just combined.

If dough is sticky, wrap in plastic and chill in the refrigerator for 20–30 minutes.

Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to about ¼ inch thick. Cut out cookie shapes and place on a lined baking sheet.

Bake cookies for 10–12 minutes, until edges are lightly golden. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Whisk powdered sugar and milk together in a bowl, adjusting consistency as needed. Add gel food coloring until desired color is reached.

Once cookies are cooled, dip in glaze or drizzle it over with a spoon or piping bag. Let set for at least 30 minutes before serving.