Preparation Steps

• Line a large rimmed baking tray with parchment paper. Place the granulated sugar into a small bowl. Set aside.
• In a large mixing bowl with a handheld mixer on low speed, beat the cream cheese, unsalted butter, light corn syrup, and peppermint extract for 1 minute or until smooth.
• Slowly add 4.25 cups powdered sugar, half a cup at a time, to the bowl with the mixer on low. When dough becomes very thick, switch to a spatula and finish mixing by hand.
• Lay parchment paper on counter, sprinkle 0.25 cup of the remaining powdered sugar, then turn out dough onto parchment paper.
• Divide dough into three equal parts. Create shallow wells in two parts: add red food coloring to one, green to another, leaving the third natural white.
• Carefully knead red and green dough to distribute coloring; add up to 0.25 cup extra powdered sugar as needed for stickiness. Lightly knead white dough with a tablespoon or two of powdered sugar if sticky.
• Roll each dough ball into ropes about 18 inches long and 1 inch thick.
• Make 0.5-inch slices along each rope until fully cut.
• Roll each piece into small balls using the palm of your hand. Set aside.
• Drop 2-3 dough balls into the granulated sugar bowl, toss to coat, then place on baking tray. Repeat for all balls.
• Lightly press each peppermint ball with the tip of a fork to form discs with striped patterns.
• Allow mints to sit at room temperature on the tray for up to 24 hours to dry and set before serving.