Description
Cream Cheese Mints are a delightful, creamy, and melt-in-your-mouth treat made from a smooth blend of cream cheese, butter, powdered sugar, and peppermint extract. These pastel-colored candies are easy to prepare without any cooking and are perfect for parties, holidays, or as a refreshing sweet bite.
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 the paddle or flat beater attachment, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
- Add powdered sugar and extract: With the mixer running, add the salt, then gradually add 2 cups of powdered sugar, beating on medium/low speed until incorporated. Stir in peppermint extract, then add the remaining powdered sugar a heaping tablespoon at a time, mixing well after each addition until fully blended. Continue mixing for a couple more minutes, scraping down the bowl as needed.
- Add color (optional): Divide the dough into separate bowls if using different gel food colors. Stir in gel coloring a drop at a time until the desired pastel shade is achieved.
- Form balls: Working with about a quarter of the dough at a time, roll it into small balls approximately 1 teaspoon each or use a small cookie scoop. Roll until seams disappear to avoid cracking. Place the balls 2 inches apart on a parchment-lined baking sheet.
- Press into discs: Keep remaining dough covered to prevent drying. Dip a fork in powdered sugar to prevent sticking and press evenly over each ball to flatten them into mint discs. Repeat with remaining dough.
- Dry and store: Allow the mints to dry and rest at room temperature for at least 2 hours to firm up. Then transfer them to an airtight container. Store in the refrigerator for up to one month or freeze for up to six months.
Notes
- Use full fat cream cheese for best texture and flavor.
- Gel food coloring is optional but helps create pretty pastel colors without thinning the dough.
- If the dough is too sticky, add a little more powdered sugar gradually.
- Pressing the mints with a powdered sugar-dusted fork prevents sticking and creates a lovely texture.
- These mints do not require baking or refrigeration to set but refrigerating extends shelf life.
- Store in an airtight container to keep the mints fresh and prevent drying out.
