Zest your orange to get the fresh grated orange peel—this captures the brightest citrus oils and flavor, which is far superior to pre-dried versions. Sift your confectioners’ sugar through a fine mesh strainer to break up any lumps, which ensures a smooth, lump-free final candy. Set both aside. Make sure your cream cheese and butter are at true room temperature (about 70°F), as this allows them to blend smoothly without any streaks or lumps that would compromise texture.

In a medium mixing bowl, combine the softened cream cheese and butter, stirring together with a spatula or wooden spoon for about 1-2 minutes until you have a smooth, creamy base with no streaks. This creates an emulsified fat base that will hold all your flavoring ingredients evenly. I find that doing this by hand gives you better control than a mixer, which can overwork the mixture and make it greasy.

Add the orange extract and fresh orange zest from Step 1 to the cream cheese mixture, stirring until fully combined and smooth, about 30 seconds. The zest particles should be evenly distributed throughout. If using orange gel coloring, add 1-2 drops and mix thoroughly until the color is uniform throughout the mixture. Gel coloring works better than liquid food coloring here because it won’t add excess moisture that would throw off your candy’s texture.

Begin adding the sifted confectioners’ sugar from Step 1 in three additions, stirring well after each addition to fully incorporate before adding more. Start with about 1 cup, mix until smooth, then add another 1.5 cups, mix again, and finally add the remaining sugar. This gradual approach prevents the dry sugar from creating pockets of dryness and ensures even, smooth distribution throughout. The mixture will transform from a soft paste into a thick, moldable dough. I like to stop occasionally and squeeze a small piece between my fingers—when it holds together without being crumbly or sticky, you’re at the perfect consistency.

Roll the dough into 1/2-inch balls by pinching off pieces and rolling them between your palms. Arrange them on a parchment-lined baking sheet with about 1 inch of space between each ball. Gently flatten each ball with the back of a fork, pressing just firmly enough to create an impression without crushing the candy. The flattened surface will give the mints their characteristic waffle-like texture and help them set properly.

Place the baking sheet in the refrigerator for 1 hour. This chilling time allows the mints to firm up and set their shape, making them easier to handle and store. After chilling, you can transfer them to an airtight container and keep them refrigerated for up to 2 weeks, or at room temperature for a few days if your kitchen stays cool.