In a large mixing bowl, beat the unsalted butter with a hand or stand mixer until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.

Add the heavy cream, vanilla extract, peppermint extract, and salt. Mix until the dough comes together and is smooth. If the dough feels too dry, add a few drops of heavy cream until it reaches a pliable consistency.

Divide the dough into four equal portions. Leave one portion white and set aside.

(Optional) For pastel pink, add a tiny drop of red food coloring to one portion and knead until evenly colored. For pastel green, add a small drop of green food coloring to another portion and knead. For pastel yellow, add a small drop of yellow food coloring to the last portion and knead. Adjust the colors by adding more food coloring in tiny increments until the desired shades are achieved.

Roll each portion of dough into thin ropes, about ½ inch in diameter. Use a sharp knife to cut the ropes into small pieces, about ½ inch long.

Place the mints on a parchment-lined baking sheet, ensuring they don’t touch. Let them air dry at room temperature for 12-24 hours until firm.

Once dried, transfer the mints to an airtight container for storage. Enjoy!