Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour and salt until well combined.

In a large mixing bowl, beat the softened unsalted butter until creamy, then gradually add granulated sugar and mix until light and fluffy.

Mix in the pure vanilla extract and peppermint extract, and optional food coloring until fully incorporated.

Slowly add the flour mixture, mixing until just combined, then fold in mini chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Scoop 1-inch portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.

Bake cookies for 10-12 minutes until the edges are lightly golden.

Cool on baking sheets for a few minutes, then roll them in powdered sugar.

Allow cookies to cool completely before rolling in powdered sugar again.