Begin by taking your unsalted butter out of the refrigerator and allowing it to soften at room temperature for about 30 minutes. Once softened, place it in a mixing bowl and beat it with an electric mixer on medium speed until it becomes smooth, fluffy, and light in color.

Add in the peppermint extract, a pinch of salt, and your choice of heavy cream or milk to the bowl with the butter. Using your mixer, combine these ingredients on low speed until they're fully mixed together and smooth.

Gradually sift in the powdered sugar while mixing on low speed to avoid a cloud of sugar dust. Once incorporated, increase the speed to medium and continue mixing until a soft dough starts to form.

If you want to add a personal touch, divide the dough into several portions based on how many colors you'd like to use. Knead in gel food coloring one drop at a time until you achieve the desired pastel shades.

On a clean surface dusted with powdered sugar, take a portion of the dough and roll it into long, thin ropes about ¼ inch thick. Use a sharp knife to cut these ropes into bite-sized pieces.

Once shaped, carefully arrange the mints in a single layer on a sheet of parchment paper. Allow them to air dry at room temperature for at least 8 hours or overnight.