Place the cream cheese and butter in a small bowl and microwave them for about 20 seconds, just until softened. Meanwhile, finely grate an orange to obtain the required amount of orange peel (zest) for the recipe. I find softening both ingredients together helps them blend much more smoothly.

In a large mixing bowl, combine the softened cream cheese, softened butter (from Step 1), orange extract or orange oil, and the finely grated orange peel. Mix everything together thoroughly until smooth and evenly incorporated.

Gradually add the confectioners' sugar to the cream cheese mixture, about 1/2 cup at a time, mixing well after each addition. Continue until all the sugar is incorporated and the mixture forms a dough-like consistency that isn’t sticky. If you'd like, add 1–2 drops of orange gel coloring to the mixture for a vibrant color, mixing until the color is uniform. I like to use gel coloring for a deeper shade without changing the texture.

Scoop out the dough and roll it into 1/2-inch balls. Place the balls onto a parchment paper-lined baking sheet. Using the tines of a fork, gently press each ball down to flatten them slightly and create a decorative pattern on top. Transfer the baking sheet to the refrigerator and chill the mints for at least one hour before serving. The chilling step helps them set and develop their creamy texture.