Line a cutting board or sheet pan with parchment paper - be sure it fits in the fridge. Sprinkle with a light dusting of powdered sugar. Set aside.

In the bowl of a stand mixer, combine the cream cheese, butter and mint extract. Cream together.

Add in one cup of powdered sugar and mix on low speed to combine.

Continue to add one cup at a time and mix well between each addition. Scrape down the sides and mix until smooth and all the powdered sugar is incorporated.

Divide the mixture equally between three bowls. Tint one bowl green and one bowl red.

Cover the bowls with plastic wrap and chill for about an hour or until firm.

Once firm, scoop out a heaping teaspoon’s worth and roll into a ball. Place on the parchment lined pan.

If the mixture is too sticky, use a sprinkling of powdered sugar to dust your hands to roll easier.

Once all the mints have been shaped, use a fork to press the balls into a disc. Use a dusting of powdered sugar to prevent the fork from sticking.

Place the sheet pan back in the fridge and allow to harden for an additional 2-4 hours.