1. In a mixing bowl, beat the softened unsalted butter with an electric mixer until smooth, creamy, and light in color.

2. Add the heavy cream, peppermint extract, vanilla extract, and fine sea salt to the bowl and beat again until everything is fully combined and fragrant.

3. Gradually add the powdered sugar, about 1 cup at a time, mixing on low at first so it doesn’t puff everywhere, then increasing the speed until the mixture forms a thick, smooth dough.

4. Once all of the powdered sugar is incorporated, check the texture of the dough; it should feel soft but not sticky and hold together like play dough.

5. If the dough feels sticky, beat in a small spoonful of additional powdered sugar; if it feels dry or crumbly, add a tiny splash of cream and mix again until it smooths out.

6. For colored mints, divide the dough into separate portions and knead a drop or two of gel food coloring into each portion until the color is evenly distributed.

7. On a work surface lightly dusted with powdered sugar, roll each portion of dough into long ropes about 1/2 inch thick.

8. Using a sharp knife or bench scraper, cut each rope into small pillow-shaped pieces about 1/2 inch long, arranging them in a single layer on a parchment- or wax-paper-lined baking sheet.

9. Let the cut butter mints sit out at room temperature, uncovered, for at least 12 hours or overnight so they can dry and firm up on the outside.

10. Once the mints are dry to the touch, transfer them to an airtight container and store at cool room temperature for up to 2 weeks, or freeze for longer storage.