Description
Delightfully refreshing and creamy, these Cream Cheese Mints are easy-to-make, melt-in-your-mouth candies perfect for gifting or enjoying as a sweet treat. Combining smooth cream cheese, butter, and plenty of powdered sugar with a burst of peppermint, these no-cook mints can be customized with gel food coloring to add vibrant pastel hues.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened (full fat)
- 2 Tbsp unsalted butter, softened
- 8 cups powdered sugar (about 2 lb), plus more for pressing
- 1/4 tsp fine sea salt
- 1 1/2 tsp peppermint extract (or to taste)
- Gel food coloring (optional)
Instructions
- Beat Cream Cheese and Butter: In the bowl of a stand mixer fitted with a paddle or flat beater attachment, beat together the softened cream cheese and butter until smooth and well combined.
- Add Sugar and Flavoring: With the mixer on, sprinkle in the salt and add 2 cups of powdered sugar. Beat on medium-low speed until incorporated. Add the peppermint extract, then gradually add the remaining powdered sugar one heaping tablespoon at a time, letting it incorporate between each addition. Continue mixing until fully blended and creamy, scraping down the bowl as needed, and beat for a couple minutes longer.
- Color the Dough (Optional): If desired, divide the dough into separate bowls for each color. Stir in gel food coloring drop by drop to achieve the desired pastel color shade.
- Shape the Mints: Working with about 1/4 of the dough at a time, roll the mixture into small balls roughly 1 teaspoon each or use a small cookie scoop. Roll the balls until seams disappear to prevent cracking. Place the balls onto a parchment-lined baking sheet spaced about 2 inches apart.
- Press the Mints: Keep unused dough covered to prevent drying. Dip a fork in powdered sugar to prevent sticking, then gently press the fork onto the top of each mint ball to flatten them slightly. Repeat rolling and pressing for remaining batches.
- Dry and Store: Allow the mints to dry and rest at room temperature for at least 2 hours. Once set, transfer to an airtight container and refrigerate for up to one month or freeze for up to 6 months.
Notes
- Ensure cream cheese and butter are softened for easy mixing and a smooth texture.
- Adjust peppermint extract to taste, starting with less if you prefer a milder mint flavor.
- Use gel food coloring sparingly to avoid affecting the texture.
- Press with a powdered sugar-dipped fork to prevent sticking and create a pretty pattern.
- Store in airtight containers to maintain freshness and freeze for longer storage.
- This is a no-cook recipe, making it quick and convenient.
