Cream Cheese Mints Recipe

Course: candy, Dessert

Cuisine: American

Prep Time: 45

Cook Time: 0

Chill Time: 30

Total Time: 1 15

Servings: mints

Calories: 43kcal

Author: Becky Hardin

These old-fashioned cream cheese mints are so easy to make, and they're addictively sweet. These little candies are creamy, sweet, and perfectly pepperminty. Make any color to match the occasion, from weddings to Christmas, or any festive parties.

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Equipment

Ingredients

8 ounces cream cheese 227 grams, room temperature (1 brick)
2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
½ teaspoon kosher salt
½ teaspoon pure peppermint extract 2 grams
½ teaspoon pure vanilla extract 2 grams
2 pounds powdered sugar 908 grams, plus more for dipping
Food coloring red, blue, and/or green

Instructions

In a large bowl, use a hand mixer to beat the cream cheese, butter, salt, and peppermint and vanilla extracts together until smooth.
8 ounces cream cheese, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, ½ teaspoon pure peppermint extract, ½ teaspoon pure vanilla extract
Add in the powdered sugar, about ½ cup at a time, mixing after each addition until the mixture reaches a play-doh-like consistency. You may not need all of the powdered sugar.
2 pounds powdered sugar
Divide the dough equally among 3 bowls (about 389 grams per bowl).
Add in 1-2 drops of food coloring to each of the bowls and mix until evenly incorporated.
Food coloring
Chill the dough for at least 30 minutes, so it’s easier to handle.
Use a teaspoon to take a portion of dough. Roll in your hands to form small balls. Place the balls on a baking sheet lined with parchment paper.
Dip a fork into powdered sugar, then gently push down on the mints with the fork.
Let the mints dry out on the sheet pan for a few hours, then transfer to an airtight container in the refrigerator to store.

Video

Notes

Feel free to use any colored food coloring you like to make these festive for holidays, weddings, or graduations!
You can also shape these mints with a silicone mold, cookie press, or pipe them into kiss shapes!
You can change up the flavor by swapping the peppermint extract for almond, lemon, orange, or butter extract!
Use room temperature ingredients for the best results.
Add enough powdered sugar that the mix begins to pull away from the sides of the bowl; it may be tacky, but it should not be sticky.
If the mix is too sticky, add more powdered sugar.
Be sure to dip your fork in powdered sugar to prevent the mints from sticking and breaking apart.

Storage: Store cream cheese mints in an airtight container with parchment between the layers in the refrigerator for up to 2 weeks or in the freezer for up to 1 year.

Nutrition