Using an electric mixer, beat the cream cheese on a medium speed for 5-10 minutes, until it is light and fluffy.
Slowly beat in the powdered sugar, 1 cup at a time on low. Add additional cups, only once the last one is fully incorporated.
Add in peppermint extract and beat for 1 more minute.
Put the cream cheese mixture into a separate bowl for each color you plan on using. Add the color and mix with a fork.
Fill a piping bag fitted with your desired tip with the colored cream cheese mix. Pipe the shapes onto a cookie sheet covered with parchment paper to prevent sticking. We used sizes 2D & 4B.
Chill in the refrigerator for at least 3 hours, preferably for 24 hours.
The flavoring is interchangeable to your liking.
KEY!!! Be sure your cream cheese is room temperature or it will not whip up nicely.
Mints can be kept in the refrigerator for 2 weeks in a sealed container, or freeze for the upcoming party for 2-3 months. When freezing, be sure to put parchment paper between layers of mints in a sealed container so they don’t stick together.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.