Soften the unsalted butter at room temperature for about 30 minutes, then beat it in a large mixing bowl until it’s smooth and fluffy.

Add the peppermint extract, pinch of salt, and heavy cream (or milk) to the bowl. Blend everything until fully combined.

Gradually add the powdered sugar, mixing on low speed to prevent a cloud of sugar, until the dough is pliable.

If desired, divide the dough and knead in small amounts of gel food coloring until you achieve your desired pastel shades.

Roll each colored portion into thin ropes about 1/2 inch thick on a sugared surface and cut them into bite-sized pieces.

Lay the mints on parchment paper in a single layer and allow them to air-dry at room temperature for at least 8 hours.