1-First Step: Prep and mise en place
Line a large cookie sheet with parchment paper. Measure and prepare all ingredients so everything is within reach. Soften 1 cup unsalted butter to room temperature but not melted. Sift 2/3 cup powdered sugar for the dough so there are no lumps. Spoon and level 2 1/4 cups all-purpose flour into a measuring cup to get accurate volume.

2-Second Step: Cream the butter and sugar
In a large bowl, beat the softened butter and 2/3 cup powdered sugar together until light and fluffy. This takes about 2-3 minutes with a hand mixer or stand mixer on medium speed. Properly creamed butter traps air that helps the cookies have a tender, melt-in-your-mouth texture.

3-Third Step: Combine dry ingredients and flavor
Mix in the 2 1/4 cups all-purpose flour and 1/2 teaspoon salt into the butter mixture. Add 1 teaspoon peppermint or mint extract and mix just until the dough comes together. Overmixing can make cookies tough, so stop when you see no dry streaks.

4-Fourth Step: Add color and chips
If you want festive green cookies, add green gel food coloring gradually until you reach the shade you like. Gel coloring is best because it adds intense color without altering dough consistency. Fold in 3/4 cup mini chocolate chips so they are evenly distributed.

5-Fifth Step: Shape and chill
Scoop 1 tablespoon of dough per cookie and roll into tight balls. Place them on the parchment-lined sheet. Refrigerate the dough balls for at least 30 minutes. Chilling firms the butter and reduces spreading while concentrating flavors. For an even firmer shape and deeper flavor, chill 1-2 hours or overnight if you have time.

6-Sixth Step: Bake
Preheat the oven to 375°F. Bake the chilled dough balls for 7-8 minutes or until the bottoms are lightly browned. Note: baking time can vary with oven and cookie size. If you make slightly larger cookies, reduce oven temperature to 350°F and bake a bit longer, about 10-12 minutes, to avoid overbrowning.

7-Seventh Step: Cool and coat in powdered sugar
Allow the cookies to cool on the sheet for 5 minutes. Meanwhile, spread additional powdered sugar on a clean sheet or plate for coating. After those 5 minutes, transfer each cookie to the powdered sugar-lined sheet and dust generously. Once cool, roll each cookie in powdered sugar again for a double coat that gives the signature snowball look.

8-Final Step: Serve and store
Let cookies cool completely before stacking or storing. These Mint Chocolate Chip Snowball Cookies yield about 30 cookies. Store in an airtight container for up to 4 days at room temperature, or freeze for longer storage (see storage section for details). If freezing dough balls, bake from frozen with a couple extra minutes in the oven.