Cut cream cheese into 8 pieces and place in the bottom of a mixing bowl to soften while you gather the remaining ingredients.

Line a rimmed baking sheet with waxed paper or parchment paper.

Stir cream cheese. If it is still firm, let it soften longer.

Stir in 2 cups powdered sugar until mixed.

Stir in peppermint and 1 cup of powdered sugar until mixed.

Gradually add more powdered sugar. Use your hands to mix until it is thick like Play-Doh.

Taste and see if it needs more flavoring.

If you want to add coloring, divide the dough into separate bowls, one for each color. Add food coloring as desired and knead it in (or leave it swirled.)

Form into 1-inch balls, using about one teaspoon for each.

Roll each ball in granulated sugar.

Place balls on the prepared baking sheet spacing them about 2 inches apart.

Flatten them slightly with the tines of a fork.

Let dry until firm on top, about 1 hour.

Turn over and let dry until firm, about 1 hour.

Transfer to a covered container. Refrigerate for up to 2 weeks or freeze for up to 6 months.

Wash the dishes and clean up the kitchen.