Begin by softening cream cheese and unsalted butter in a stand mixer. Beat until smooth and creamy, about 2 minutes.

Gradually add fine sea salt and powdered sugar, mixing until fully incorporated. Add peppermint extract and blend to a dough-like texture.

If using, divide the dough into small bowls, add gel food coloring, and mix for even pastel shades.

Roll small portions into 1-inch balls and place on a parchment-lined baking sheet with space in between.

To flatten, dip a fork in powdered sugar and press gently on each ball to about half-inch thickness.

Allow mints to dry at room temperature for at least 2 hours until slightly firm but soft inside.

Transfer dried mints to an airtight container. They can be refrigerated for up to a month or frozen for up to 6 months.