Cream Butter and Sugar: Beat the softened butter and powdered sugar together in a large bowl until light and fluffy, about 2 minutes.

Add Dry Ingredients: Mix in the flour, salt, and peppermint extract until just combined.

Add Color and Chips: Add food coloring a few drops at a time until the desired color is achieved. Stir in the Andes peppermint baking chips.

Chill Dough: Cover the dough and refrigerate for at least 30 minutes.

Preheat Oven: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Shape Cookies: Scoop out one tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheet, spaced slightly apart.

Bake: Bake for 7-8 minutes, or until the bottoms of the cookies are very lightly browned. Let cool on the baking sheet for 5 minutes.

Powdered Sugar Coating: Line another baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this sheet and dust them with more powdered sugar. Let them cool completely.

Final Coating: Fill a small bowl halfway with powdered sugar. Roll each cookie in the powdered sugar until well-coated.

Store: Store the cookies in an airtight container for up to 4 days.