Description
These Cream Cheese Mints are a delightful, melt-in-your-mouth treat with a refreshing peppermint flavor. Softened cream cheese and butter combine with powdered sugar and extracts to form a smooth dough that can be shaped by hand or molded into festive shapes. Perfect for holiday gifting or a sweet bite after meals, these mints dry at room temperature to a firm, non-sticky finish.
Ingredients
Scale
Base Ingredients
- 4 oz (113 g) cream cheese, softened (brick-style, not spreadable)
- 1 Tablespoon salted butter, softened
- 4 cups (500 g) powdered sugar, plus additional as needed and for imprinting mints
Flavorings
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Combine Cream Cheese and Butter: In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until creamy and well combined.
- Add Powdered Sugar Gradually: With the mixer on low speed, slowly add 2 cups (250 g) of powdered sugar. Mix until fully incorporated into a smooth mixture.
- Add Extracts: Stir in the peppermint and vanilla extracts thoroughly to evenly distribute the flavor.
- Incorporate Remaining Sugar: Gradually add the remaining 2 cups (250 g) of powdered sugar on low speed, stirring continuously. Pause occasionally to scrape the sides and bottom of the bowl. Continue until the dough is very stiff and no longer sticky; add extra powdered sugar if needed to achieve a firm, play-dough-like consistency.
- Optional Coloring: If using food coloring, either beat a single color directly into the dough with the mixer or divide the dough into separate portions and mix in different colors by hand until uniformly colored.
- Shape the Mints: Roll teaspoon-sized portions of dough between your palms until smooth and place on a wax-paper-lined baking sheet. Dip the tines of a fork in powdered sugar and press firmly but gently onto each mint to create an imprint.
- Dry the Mints: Leave the shaped mints to dry at room temperature for several hours until firm to the touch and no longer squishy when pressed.
- Store Properly: Transfer the dried mints to an airtight container and refrigerate until ready to serve. Store in single layers separated by wax paper to prevent sticking.
Notes
- Use brick-style cream cheese (not the spreadable variety) for best texture and flavor.
- To make shaped mints with molds, roll dough balls in granulated sugar and press firmly into the molds. Invert the molds to release the shaped mints.
Keywords: cream cheese mints, peppermint mints, no-bake candy, homemade mints, holiday treats, easy candy recipe