In a mixing bowl, combine the softened cream cheese and your chosen extract flavoring. Mix well until they are smoothly blended together.

Slowly beat in the confectioners’ sugar, adding about half a cup at a time. Continue mixing until the dough is smooth and no longer sticky. You may need a little less or more than 3 cups—stop when you reach the right consistency.

Stir in a few drops of your chosen food coloring into the cream cheese mixture. Mix until evenly tinted, adding more color if needed to achieve your preferred shade. I like to make several colors for a festive assortment.

With your hands, roll the cream cheese dough (from Step 3) into small balls about 1/2 inch in size. Roll each ball in the colored decorative sugar until coated.

Place the coated balls on an ungreased baking sheet and flatten each one gently using a fork. Let the mints stand for 1 hour at room temperature to harden before storing.

When the mints are fully set, store them in an airtight container in the refrigerator or freezer. If stacking, layer with waxed paper to prevent sticking. For best texture, I like to chill them at least a few hours before serving.