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. Start 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 or small cookie scoop each) and set them on a parchment-lined baking sheet. When rolling the dough, roll until the seams disappear so the dough is less likely to crack. Set balls on the prepared baking sheet 2 inches apart.
Keep the remaining dough covered as you roll so it doesn’t dry out. Once the first batch of dough is rolled, dip a fork in powdered sugar which prevents 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.
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