In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Add in the peppermint extract, pinch of salt, and heavy cream or milk, and mix on low speed until fully combined, about 1 minute.

Gradually add powdered sugar, 1 cup at a time, mixing on low to prevent clouding. Increase speed to medium until a soft, pliable dough forms.

If customizing, divide the dough and knead in gel food coloring or additional extracts until uniformly colored and fragrant.

Dust the work surface with powdered sugar, roll portions of dough into thin ropes, cut into bite-sized pieces for uniformity.

Place shaped mints on a parchment-lined baking sheet and let them air dry for at least 8 hours, preferably overnight.