In the bowl of a stand mixer fitted with your paddle or flat beater attachment, beat together cream cheese and butter until smooth.

With the mixer on, add salt then add 2 cups powdered sugar and beat on medium/low speed until incorporated.

Add peppermint extract and the remaining powdered sugar a heaping Tablespoon at a time, letting it incorporate between each addition and continue mixing until well blended then mix for a couple minutes longer, scraping down the bowl as needed.

If you are coloring the mints, divide the dough into separate bowls for each color. Stir in gel color to reach desired color, starting with 1 drop or less if a light pastel color is preferred.

Working with 1/4 of the dough at a time, roll the mints into balls (about 1 teaspoon each) and set them on a parchment-lined baking sheet, keeping them 2 inches apart.

Dip a fork in powdered sugar to prevent sticking and press over the top of the mints to flatten them. Repeat rolling and pressing the remaining batches of mints.

Let dry and rest at room temperature for at least 2 hours then transfer to an airtight container and refrigerate for up to a month or freeze for up to 6 months.