n the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer combine cream cheese and butter until well blended.

Add in 1 cup of powdered sugar to the cream cheese mixture and continue mixing until well incorporated.

Add in peppermint extract.

Add in remaining powdered sugar gradually, mixing well after each addition.

Separate the dough into 3 sections and place in separate bowls. (If making multiple colors)

Add green food coloring to one bowl and red to another. (or other colors if desired)

Knead the dough to incorporate the food coloring until the color is even throughout.

Cover the bowls with plastic wrap and refrigerate for 2 hours.

Line a baking sheet with parchment paper and dust with powdered sugar.

Scoop out dough in 1 tablespoon scoops and roll into a ball. Place on the baking sheet. Dip the tines of a fork into the powdered sugar and press into the ball to flatten. It is ok if a little powdered sugar sticks on the top of the mints.

Once all the dough has been rolled into balls and pressed allow the mints to sit out for at least 4 hours or until the outside is hardened. If the bottoms are still soft flip the mints over and allow them to sit for additional time.

Store in an airtight container.