Ingredients
4 oz (113 g) cream cheese, softened to room temperature
3 cups (360 g) powdered sugar, plus a little extra if needed
1/2 teaspoon peppermint extract
Gel or liquid food coloring, assorted pastel colors (a few drops of each)
Directions
Line a baking sheet or large tray with parchment paper so the mints don’t stick. Set it aside on your counter where the mints can sit undisturbed to dry.
In a medium mixing bowl, add the softened cream cheese. Beat with a hand mixer or stir vigorously with a sturdy spoon until completely smooth and creamy, with no lumps.
Add the peppermint extract to the cream cheese and mix until evenly combined. Start with 1/2 teaspoon; you can taste and add a tiny drop more later if you like a stronger mint flavor.
Gradually add the powdered sugar to the cream cheese mixture, about 1/2 cup at a time, mixing well after each addition. The mixture will go from soft and sticky to a thick, smooth dough that holds its shape. If it still feels too sticky to roll after all the sugar is in, add 1–2 tablespoons more powdered sugar until it’s workable but still soft.
