Parchment two large baking sheets. Set aside. Mix cream cheese and butter in a stand mixer bowl with the paddle attachment or a large bowl with a handheld mixer until smooth.
Step 2
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Add 1 cup (120 grams) powdered sugar. Stir peppermint extract and salt into the bowl after scraping.
Step 3
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Add the remaining 3 cups (360 grams) powdered sugar to the mixer on low-medium speed by the heaping spoonful. Stop to scrape bowls.
Step 4
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Scrape the bowl and mix on medium-low for another minute after adding all the sugar. It should be playdough-like. Too sticky? Add a tablespoon of powdered sugar.
Step 5
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Add food coloring to bowls and mix well. Apply powdered sugar and food coloring to hands. Unused colors should be wrapped in plastic until scooping and rolling to avoid drying and cracking.
Step 6
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Starting with the first color, scoop teaspoon-sized balls of mixture onto baking sheets. Hand-roll each into a smooth ball quickly.
Step 7
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Use a powdered sugar-dusted fork to gently press each ball. Continue with remaining colors until dough is gone.
Step 8
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Let it dry at room temperature for 2–3 hours. Flip and dry mints for another hour if the bottoms are soft.Store dried mints in an airtight container in the fridge until serving.