In the bowl of a stand mixer, cream together the unsalted butter, whipping cream, 1 cup of powdered sugar, and peppermint extract until the mixture is smooth and creamy.

Gradually add in the remaining powdered sugar, mixing until the dough starts to pull away from the sides of the bowl. The dough should be soft yet firm enough to hold its shape.

If you’re feeling adventurous, divide the dough into sections, wrap each in plastic wrap, and let chill in the refrigerator for about an hour.

Once chilled, if you’re using food coloring, add a drop to each section and knead until the colors are vibrant and evenly distributed.

Roll each colored section into 1/2-inch thick ropes and then cut them into bite-sized pieces.

Allow the mints to dry at room temperature for about 12 hours before storing them in an airtight container.