Using a stand mixer or handheld electric mixer, blend the softened cream cheese and butter until the mixture becomes smooth and fluffy.

With the mixer set on low, gradually add in half of the powdered sugar (about 2 cups/250 g), mixing until it’s fully incorporated.

Mix in the peppermint and vanilla extracts, ensuring the flavor is fully incorporated throughout the dough.

Gradually incorporate the rest of the powdered sugar, keeping the mixer on low to avoid overmixing.

Be sure to stop occasionally and scrape down the bowl to ensure everything blends evenly.

To color your mints, portion the dough and mix in food coloring until each batch is evenly tinted.

Roll teaspoon-sized pieces between your palms until smooth, then place them on a wax-paper-lined baking sheet. For a traditional finish, dust a fork with powdered sugar and gently press it onto each mint to leave a decorative imprint.

Let the mints dry at room temperature for several hours—until firm enough that they don’t squish when pressed.

After drying, store the mints in a sealed container, separating each layer with wax paper, and keep them chilled until serving.