In a stand mixer fitted with a paddle attachment, add the softened unsalted butter and beat on medium speed for 2-3 minutes until light and fluffy.

Add 1 teaspoon of peppermint extract and a pinch of salt, mixing until fully combined, then pour in 2 tablespoons of heavy cream or milk.

Gradually add 4 cups of sifted powdered sugar, one cup at a time, mixing until a thick dough-like consistency forms.

Divide the dough and add gel food coloring, kneading until the color is evenly distributed.

Press the colored dough into silicone molds or roll into balls and flatten, then refrigerate for 15 minutes.

Remove the mints from the molds and air dry at room temperature for 12-24 hours until firm.

Transfer the mints to an airtight container, layering with parchment paper for easy separation.