1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light, creamy, and smooth.

3. Add the vanilla extract, peppermint extract, and salt to the bowl and mix until fully combined.

4. If using, beat in the green gel food coloring a drop at a time until you reach your desired soft minty color.

5. Gradually add the all purpose flour to the butter mixture, mixing on low speed until a soft dough forms and the flour is fully incorporated.

6. Fold in the mini chocolate chips with a spatula or on the mixer’s lowest speed until evenly distributed throughout the dough.

7. Chill the dough in the refrigerator for 20 to 30 minutes to firm it up and help the cookies hold their round shape.

8. Scoop about 1 tablespoon of dough at a time and roll it between your hands to form smooth balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.

9. Bake the cookies for 10 to 12 minutes, or until the tops look set and the bottoms are just barely turning golden but not brown.

10. Let the cookies cool on the baking sheet for about 5 minutes, then gently roll each warm cookie in powdered sugar and transfer to a wire rack.

11. Once the cookies are completely cool, roll them a second time in powdered sugar for a thick, snowy coating.

12. Store the cookies in an airtight container at room temperature and enjoy within about a week, or freeze for longer storage.