• Prepare and measure all the ingredients: This ensures a seamless process when making the snowball cookies. No need to keep stopping to measure. Preheat oven 350°.
• Sift the dry ingredients: Place a mesh strainer over a medium sized bowl, and add the flour, cocoa powder, baking powder, and salt. This removed lumps, and any debris in the dry ingredients
• Add to Mixer: Cream the room temperature butter in a large bowl, add the brown sugar, vanilla, eggs, and beat for 2-3 minutes.
• Add dry ingredients to wet: Add the dry ingredients about 1/2 cup at a time to the wet ingredients. The dough with become thick. Stop the mixer pour in the remaining flour, and fold with a spatula until the dry ingredients is mixed in. Add the mini chocolate chips, and fold them into the cookie batter.
• Roll into cookie balls: On a 1/2 size baking sheet or a plate, lined with parchment paper, roll 1 1/2 tablespoons of cookie dough into balls and place on the parchment paper. (Use whatever size pan fits into your freezer.)
• Freeze cookie balls: Place the cookie balls into the freezer for at least 1 hour. This ensures the cookies will keep their shape.
• Time to bake: Place the frozen cookie balls on a parchment lined full size cookie sheet, and bake for 9-11 minutes. (Don't over bake. These are best just undercooked.) Remove from oven, and let cook for about 10 minutes.
• Roll in powdered sugar: In a small to medium size bowl, add 1 cup powdered sugar. Place the cookie balls in the sugar, rolling them on all sides to coat them completely. I usually roll them twice, and I lightly press them into the sugar. Then, place them on a wire rack with parchment paper underneath.

Pipe the candy melts & decorate

• Melt the candy melts: In a microwave safe cup or small bowl, melt 1/2 cup red candy melts for 30 seconds. Stop, and stir them with a small spoon. Microwave for another 30 seconds, and repeat this until when stirring all the lumps disappear. Next, repeat these steps for the green candy melts. If the consistency is very thick, add either the shortening or coconut oil one teaspoon at a time until it’s still thick but will run off the spoon slowly. Either use a #3 piping tip, or snip a small tip form the piping bag. Pour the candy melts into the bag, twist the back of the bag, so it won’t run out the back.
• Decorate the snowball cookies: Using the piping bags with the melted candy melts, drizzle across the tops going back and fourth across the cookies. Then apply the sprinkle candies while the candy melts are still wet. All them to rest for 5-10 minutes until the candy melts have set and are firm. And they’re ready to serve!