1. Cream the softened butter in a large mixing bowl using a hand or stand mixer until light and fluffy.

2. Mix in the heavy cream and peppermint extract until fully blended and smooth.

3. Gradually add powdered sugar, 1 cup at a time, beating after each addition until the dough is thick and pliable.

4. Divide the dough into separate portions and color each with gel food coloring of your choice.

5. Roll each portion into a 1/2-inch thick rope and cut into bite-sized pieces or press into molds.

6. Place mints on parchment-lined trays and let them air dry at room temperature for 4–6 hours or overnight.

7. Once dried, transfer mints to an airtight container lined with parchment between layers for storage.