Description
These Cream Cheese Mints are a creamy, sweet, and refreshing homemade treat perfect for special occasions or everyday enjoyment. Made with cream cheese, butter, powdered sugar, and peppermint extract, these mints have a smooth, melt-in-your-mouth texture and can be personalized with food coloring or shaped using molds for a festive touch.
Ingredients
Scale
Main Ingredients
- 4 oz (113 g) brick-style cream cheese, softened
- 1 Tablespoon salted butter, softened
- 4 cups (500 g) powdered sugar, plus additional as needed and for imprinting mints
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon vanilla extract
- Food coloring, optional
Instructions
- Combine Cream Cheese and Butter: In the bowl of a stand mixer or a large mixing bowl, beat together the softened cream cheese and salted butter with an electric mixer until the mixture is creamy and fully combined.
- Add Sugar Gradually: With the mixer on low speed, slowly add 2 cups (250 g) of powdered sugar, mixing continuously until it is completely incorporated into the cream cheese and butter mixture.
- Add Flavorings: Add the peppermint extract and vanilla extract to the mixture and stir well to evenly distribute the flavors.
- Add Remaining Sugar: Continue mixing on low speed while gradually adding the remaining 2 cups (250 g) of powdered sugar. Occasionally scrape down the sides and bottom of the bowl. The dough should become very stiff and no longer sticky; if sticky, add more powdered sugar until it reaches a play-dough-like consistency.
- Incorporate Food Coloring (Optional): If desired, divide the dough into separate bowls and add food coloring to each. Mix thoroughly with the electric mixer until the color is evenly infused in the dough.
- Shape Mints: Roll the dough into teaspoon-sized portions between your palms until smooth. Place the formed mints on a wax-paper lined baking sheet. Dip the tines of a fork into powdered sugar and gently but firmly press down on each mint to imprint a pattern.
- Dry the Mints: Let the mints dry at room temperature for several hours until they are firm and dry to the touch (they should not squish when pressed). Once dried, transfer them to an airtight container and store in the refrigerator until ready to serve. To prevent sticking, layer mints with wax paper between each layer.
Notes
- Be sure to use brick-style cream cheese, not the spreadable type from a tub, for the right consistency.
- To create shaped mints, roll dough into balls, then roll in granulated sugar and press firmly into molds. Invert the mold to release shaped mints.
Keywords: cream cheese mints, peppermint mints, no bake mints, homemade candies, holiday treats