Description
These Cream Cheese Mints are a delightful, melt-in-your-mouth treat made with softened cream cheese, butter, and powdered sugar, flavored with refreshing peppermint extract. Easy to prepare with no baking required, these pastel-colored mints can be customized with gel food coloring for a festive touch. Perfect for parties, holidays, or as a sweet gift, they require a few hours of resting time to achieve the ideal texture.
Ingredients
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 Peppermint: With the mixer running, add the salt, then 2 cups of powdered sugar and beat on medium-low speed until incorporated. Next, add the peppermint extract followed by the remaining powdered sugar a heaping tablespoon at a time, allowing it to incorporate fully between additions. Continue mixing until the dough is well blended and smooth, mixing for a couple of minutes more and scraping down the bowl as needed.
- Color the Dough (Optional): If coloring the mints, divide the dough evenly into separate bowls for each desired color. Stir in gel food coloring drop by drop until you reach the desired hue, starting with one drop or less for a pastel shade.
- Form the Mints: Working with one quarter of the dough at a time, roll the dough into small balls roughly the size of 1 teaspoon or using a small cookie scoop. Place each ball on a parchment-lined baking sheet, spacing them about 2 inches apart. Roll the dough tightly until seams disappear to prevent cracking.
- Press the Mints: Keep the remaining dough covered to prevent drying while you work. Dip a fork in powdered sugar to avoid sticking, then gently press each ball to flatten it slightly, creating the classic mint shape. Repeat this process with the remaining dough.
- Rest the Mints: Allow the pressed mints to dry and rest at room temperature for at least 2 hours. Once set, transfer them to an airtight container and refrigerate for up to one month or freeze for up to six months.
Notes
- Ensure cream cheese and butter are softened to room temperature for easy mixing.
- Use gel food coloring sparingly to avoid affecting the texture of the mints.
- Pressing the mints with a powdered sugar-dusted fork prevents sticking and creates a beautiful pattern.
- Allowing mints to rest helps them firm up and develop their signature texture.
- Store in an airtight container to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Candy
- Method: No-Cook
- Cuisine: American
