In a large mixing bowl, combine 1 cup of softened unsalted butter and a pinch of salt. Beat on medium speed for about 2 minutes until creamy and smooth.

Gradually sift in 4 cups of powdered sugar, mixing on low speed until fully incorporated, for about 2-3 minutes.

Pour in 2 tablespoons of heavy cream, 1 teaspoon of peppermint extract, and 1 teaspoon of optional vanilla extract. Beat on medium speed until a stiff dough forms.

If desired, divide the dough and add gel food coloring to each portion, kneading until evenly colored.

Roll small pieces into ½-inch thick ropes and cut into ½-inch pieces, arranging on a parchment-lined baking sheet.

Allow the butter mints to air dry at room temperature for at least 4 hours, or overnight for better firmness.