Beat softened cream cheese and butter with an electric mixer until smooth and fluffy (2-3 minutes).

Add peppermint extract gradually, adjusting to taste.

Slowly mix in powdered sugar, one cup at a time, until a stiff, workable dough forms.

Divide and add food coloring if desired, kneading until evenly distributed.

Shape mixture into ¾-inch balls or press into decorative molds.

Roll in granulated sugar or flatten gently with a fork for ridged patterns.

Arrange on parchment paper and let dry 12–24 hours until firm on the outside with a creamy center.