1-First Step: Line a large cookie sheet with parchment paper and set aside. In a large mixing bowl, beat 1 cup softened unsalted butter and 2/3 cup sifted powdered sugar until light and fluffy. This aeration creates the tender texture snowballs are known for.

2-Second Step: Mix in 2 1/4 cups all-purpose flour (spooned and leveled), 1/2 teaspoon salt, and 1 teaspoon mint or peppermint extract until just combined. Avoid overmixing so the cookies stay soft. Add green food coloring gradually to reach your desired tint; gel colors give better control without thinning the dough.

3-Third Step: Stir in 3/4 cup mini chocolate chips evenly through the dough. Mini chips are recommended for a nice balance in every bite, but chopped regular chips work too if that is what you have on hand.

4-Fourth Step: Scoop 1-tablespoon portions of dough and form into smooth balls. Place them on the prepared sheet a couple of inches apart. Cover the tray and refrigerate for at least 30 minutes. Chilling helps the cookies hold shape while baking and improves flavor melding.

5-Fifth Step: Preheat the oven to 375°F. Place chilled dough balls on the lined baking sheet and bake for 7 to 8 minutes. You want them only very lightly browned on the bottom; centers should still be soft. This short bake time keeps them tender and snowball-like.

6-Final Step: Cool the cookies on the baking sheet for about 5 minutes. Line another baking sheet with parchment and dust it with powdered sugar. Transfer the warm cookies to the sugared sheet and dust with more powdered sugar. Allow cookies to cool completely on a wire rack. Once cooled, dip each cookie in powdered sugar to give a thorough, snowy coating.