Mix Ingredients: In a large mixing bowl, combine the softened cream cheese and butter until smooth. Add 1 cup of powdered sugar and continue mixing until well combined.

Flavor: Stir in the mint extract (or flavor of your choice).

Incorporate Powdered Sugar: Gradually add the remaining powdered sugar, mixing until the dough is smooth and consistent. This can be done with a stand mixer, food processor, or by hand.

Color: Divide the dough into separate bowls based on the number of colors you want. Add a small amount of gel food coloring to each bowl and mix until the color is uniform.

Chill: Cover the bowls and refrigerate for 2 hours, or until the dough is firm enough to handle without sticking to your hands.

Shape Mints: Line two quarter sheet pans with parchment paper and dust liberally with powdered sugar. Pinch off small amounts of the dough and roll into 1-inch balls. Roll each ball in powdered sugar and place on the prepared sheet pans.

Decorate: Gently press the tines of a fork into the top of each ball, or use the bottom of a shot glass dipped in powdered sugar if you prefer a smooth finish.

Dry: Let the mints stand uncovered for at least 4 hours, or until firm. If the bottoms remain moist, flip the mints over and allow them to firm up further.

Store: Store the mints in an airtight container, with parchment or waxed paper separating layers, for up to 2 weeks at room temperature. They can also be refrigerated or frozen if desired