Cream Cheese Mints Recipe
Introduction
Cream Cheese Mints are a delightful, melt-in-your-mouth candy perfect for special occasions or everyday treats. These smooth, refreshing bites combine cream cheese and peppermint for a sweet, cool flavor that’s easy to make at home.
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
- Step 1: 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.
- Step 2: With the mixer running, add the salt, then 2 cups of powdered sugar. Beat on medium-low speed until incorporated. Add the peppermint extract, then gradually add the remaining powdered sugar a heaping tablespoon at a time, mixing well between additions. Continue mixing for a few minutes, scraping down the bowl as needed, until the mixture is well blended.
- Step 3: If using gel food coloring, divide the dough into separate bowls for each color. Stir in gel color, starting with one drop or less for a pastel shade, and mix until the desired color is reached.
- Step 4: Working with about a quarter of the dough at a time, roll into balls roughly the size of 1 teaspoon or use a small cookie scoop. Roll each ball until seams disappear to prevent cracking. Place the balls on a parchment-lined baking sheet about 2 inches apart.
- Step 5: Keep the remaining dough covered to prevent drying out. Dip a fork in powdered sugar to prevent sticking, then gently press down on each mint to flatten slightly. Repeat rolling and pressing until all dough is used.
- Step 6: Allow the mints to dry and rest at room temperature for at least 2 hours. Transfer to an airtight container and refrigerate for up to one month or freeze for up to six months.
Tips & Variations
- For a twist, add a few drops of vanilla extract along with the peppermint for a layered flavor.
- Use gel food coloring sparingly to achieve soft pastel shades without altering the texture.
- Rolling the dough until seams vanish helps prevent cracking and keeps mints smooth.
- Pressing the mints with a fork dusted in powdered sugar prevents sticking and adds a subtle pattern.
Storage
Store finished cream cheese mints in an airtight container in the refrigerator for up to one month. To enjoy later, you can freeze them for up to six months; thaw in the refrigerator before serving. Let refrigerated mints sit at room temperature a few minutes if they become too firm before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mints without a stand mixer?
Yes, you can use a hand mixer or mix by hand, but mixing will require more effort to achieve a smooth consistency.
Can I substitute butter with margarine or another fat?
Butter provides the best flavor and texture, but margarine can be used in a pinch. Avoid oils that are liquid at room temperature, as they will change the consistency.
PrintCream Cheese Mints Recipe
Cream Cheese Mints are a delightful, melt-in-your-mouth homemade candy made with cream cheese, butter, powdered sugar, and peppermint extract. These pastel-colored, creamy mints are perfect for holiday gatherings or gifting, offering a smooth texture and refreshing peppermint flavor without any baking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: Approximately 100 mints (depending on size) 1x
- Category: Candy
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base 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 Sugar and Peppermint: 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.
- Color the Dough (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.
- Shape the Mints: 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 and Flatten: 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 and unsalted butter for the best creamy texture and flavor.
- Gel food coloring provides vibrant colors without altering the texture; start with small amounts to achieve pastel shades.
- Rolling the mints until seams disappear prevents cracking and improves appearance.
- Pressing the mints with a fork dipped in powdered sugar prevents sticking and creates a decorative touch.
- Allowing mints to dry at room temperature ensures they hold their shape before storing.
- These mints keep well refrigerated for one month or frozen for up to six months.
Keywords: cream cheese mints, homemade mints, peppermint candy, holiday candy, no bake candy, cream cheese candy
