Begin by ensuring your cream cheese and unsalted butter are softened to room temperature, which takes about 30 minutes.

In a stand mixer, combine the softened cream cheese and butter, mixing on medium speed until smooth and fluffy, about 2-3 minutes.

Gradually add in the powdered sugar and a pinch of fine sea salt while mixing until well blended.

Add the peppermint extract to the cream cheese mixture and blend well until fully incorporated.

Divide the dough into sections and mix in gel food coloring if desired.

Roll the colored dough into teaspoon-sized balls and flatten with a fork dusted in powdered sugar.

Allow the mints to air dry at room temperature for at least 2 hours.