Cream Cheese Mints have to be the easiest holiday candy you can possibly make. And no one can resist their minty fresh, delicate texture. They literally melt in your mouth.
Just 4 Ingredients
Only a few simple ingredients are needed: cream cheese, butter, powdered sugar and peppermint extract.
How To Serve
I like to add a little food coloring to make them look seasonal, but there’s no need to add it. They’re beautiful in their natural color too.
They are perfect not only for Christmas, but Easter, Valentine’s Day, a wedding, you name it.
Cream Cheese Mints Recipe Tip
To shape them I use a pastry bag fitted with a large star tip. The mixture is a little on the thick side so prepare to get a forearm work out piping them all out. Instead of using a pastry bag you could shape them into small balls and press them flat with a fork so that they have lines across the top.
Storage
Store them in an airtight container in the refrigerator for up to a week. Can be frozen for months.
I love how small and delicate these mints are and that you can have one or two to satisfy your sweet tooth and not feel like you have over-indulged. 🙂
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Cream Cheese Mints
Ingredients
- 1 (8-ounce) package cream cheese,, softened
- 2 tablespoons butter,, softened
- 1/2 teaspoon peppermint extract
- 7 cups powdered sugar,, sifted
- 3 to 4 drops food coloring,, optional
Instructions
- Place cream cheese and butter in a mixing bowl. Beat until smooth.
- Beat in peppermint extract.
- Beat in 1 cup powdered sugar.
- Add remaining powdered sugar 2 cups at a time. Beat until smooth.
- Mix in food coloring if using.
- Transfer to a pastry bag with a large star tip.
- Pipe onto a parchment paper lined baking sheet.
- Let sit on counter for 1 hour and then place in freezer to harden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted December 6, 2015.
Is it better to use food coloring liquid or gel?
Aside from mint flavoring, are there any other extract flavors that would go well with this recipe?
Meg, I wanted some vanilla flavored ones, so I used vanilla flavoring in some of mine. I would suggest using more sugar in the vanilla ones though so they will get firm. they were delicious. I will make them again next Christmas, along with the mint ones.
My Grandma also used to make them with cinnamon flavoring during Christmas holidays. They were quickly gobbled up – a great memory… might have to try making some this year.
The cake decorating store near me. I’ve made these for years.
I make a little ball of dough roll in granulated sugar. Press into silicon model & then flop it out on Wax Paper. Do not use Foil nor Saran Wrap. The granulated sugar makes & protective coating & keeps for weeks.
“you can have one or two” hah who are you kidding?! These mints are so amazing, no one can stop at 2! Simple recipe, easy to make with clear instructions & great photos. I love your alternative to round, flat mints forked mints. You can’t find rubber mint molds anywhere & silicone molds are NOT the same (trust me I tried). I took your idea using a pastry bag with star tip & ran with it. I used my cookie press & the mints turned out beautiful!
I made these today for a baby shower. So cute! Am I able to post a picture?
Hello, can you tell me how long they can be in the freezer or fridge. I want to make them for my daughter’s wedding but want to make several batches. But don’t want to be making them last minute. Thank you
I made these for the first time using 6 cups of sugar as one suggested. I improvised with dry red & green jello as no food coloring to be found. They came out great but need to master by pastry bag skills!
That is good to know that you were able to use red and green jello Lynn.
SOOOOOOO yummy i loved them soo much thanks for this recipe
I made them with 3 cups of Splenda. Had to run the Splenda through the food processor for a minute to powder it up. Added 1/8th tsp. more peppermint extract for a little more minty flavor. Good recipe. Thanks.
I am looking for the recipe for a similar candy. It had a thicker consistency like the consistency of the Butterfinger center or a chick-o-stick. Crunchy but stopping short of hard candy or brittle. I am trying to duplicate a candy that was in the shape of sticks, with mint or peanut butter centers, dipped in chocolate.
These are delicious, but the dough is too thick to push through a pastry bag. I found it easier to roll out the dough and use a small cookie cutter to cut out Christmas shapes. Very difficult to mix with a hand mixer too, ended up using my hands to finish mixing in the powdered sugar.
I only added 5-6 cups and they turned out really great
I took your advice, thanks!