Zest your orange to get the fresh grated orange peel. Make sure your cream cheese and butter are at room temperature for easy mixing. Sift the confectioners’ sugar through a fine mesh strainer to break up any lumps and set aside.

In a medium mixing bowl, combine the softened cream cheese and butter. Using a spatula or wooden spoon, stir them together for about 1-2 minutes until the mixture is smooth and creamy.

Add orange extract and fresh orange zest to the mixture, stirring until fully combined. If using gel coloring, add 1-2 drops and mix until the color is uniform.

Start adding the sifted confectioners’ sugar in three additions, stirring well after each to fully incorporate it. The mixture will thicken into a moldable dough.

Roll the mixture into 1/2-inch balls and arrange them on a parchment-lined baking sheet. Flatten each ball slightly with a fork for shape.

Refrigerate the mints for about 1 hour to help them firm up.