Cream Cheese Mints

No ratings yet

Whip up some Cream Cheese Mints for your next big event—these old-fashioned treats are a party classic, perfect for holidays, weddings, or baby showers. Their melt-in-your-mouth texture and simple ingredients make them both easy to make and irresistibly luscious.

Course Dessert

Cuisine American

Keyword candy, mints

Prep Time 1 30

Rest Time 3

Total Time 4 30

Servings mints

Calories 30kcal

Author Stacie Vaughan

Ingredients

1 package cream cheese 8oz/250g, softened
2 tbsp unsalted butter softend
8 cups powdered sugar plus extra to help with sticking
1 tsp peppermint extract
food coloring optional

US Customary - Metric

Instructions

Add the cream cheese and butter to a large mixing bowl. Beat with a mixer until smooth.
Gradually add the powdered sugar, 1 cup at a time. Mix well after each addition. Save ¼ cup of the powdered sugar aside for later use.
Add the peppermint extract and continue to mix until incorporated. The dough should still be stiff, but moldable.
If you are using food coloring, divide the dough into separate portions. Add a small amount of food coloring to each portion and knead until the color is evenly distributed through the entire dough ball. If the color is too light, then add another few drops of the food coloring until you have the color you want.
Pinch off small portions of dough and roll them into small balls, about the size of a marble or about 1 teaspoon. Using a fork, dip the prongs into the remaining powdered sugar you set aside and flatten each ball to create a decorative pattern on top.
Place the mints on a parchment lined baking sheet. Allow them to air dry for at least 3 hours or overnight until they are firm.
Once the mints are dried, store them in an airtight container. They can be kept at room temperature for up to 2 weeks or refrigerated for longer storage.

Notes

You can typically get between 150 to 200 minutes. I used a 1 teaspoon to scoop and equally measure the mints. I got a total of 160 to 170 mints each time.

Nutrition