Simple Cream Cheese Mints

a plate stacked full of cream cheese mints.

Course: candy, Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Drying time: 2

Total Time: 2 20

Servings: mints

Calories: 34cal

Author: Ashley Fehr

These homemade Cream Cheese Mints are made with cream cheese, butter, mint extract, and powdered sugar. They're loaded with sweet peppermint flavor, making them perfect for the holiday season or whenever you're craving an easy melt-in-your-mouth treat!

Print Recipe

Ingredients

4 oz cream cheese (125 grams or ½ package) room temperature
¼ cup unsalted butter (room temperature)
1½-2 teaspoons mint or peppermint extract
1 pinch salt (optional)
3½-4 cups powdered sugar* (plus more for rolling)
food coloring -- gel or powder only! (optional)

Instructions

In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat again until smooth.
Add the mint extract (according to your tastes, 2 teaspoons for big mint flavor), a pinch of salt (if using unsalted butter) and 1 cup powdered sugar. Beat until smooth.
Continue adding powdered sugar ½-1 cup at a time, until a soft dough forms. It shouldn't be very sticky, but it should be soft and a little tacky (I use 4 cups). Be careful not to add too much because they mints will dry too much and crack as they set.
Add in a small amount of food coloring if using -- divided into smaller portions for more than one color.
*Place a small amount of powdered sugar in a small bowl. Pull off about 1 tablespoon of mint mixture, drop into the powdered sugar (don't add too much!) and roll into a ball with your hands (they should not be too sticky, just a little tacky -- if they are sticky, you can try mixing in more sugar or placing in the refrigerator for a couple of hours.). Place on a piece of parchment paper. Dip a fork in powdered sugar and flatten somewhat with the fork.
Repeat until all mints have been rolled, then leave out at room temperature to dry somewhat. This can take 2-4 hours (leaving them longer won't hurt them). They should be firm enough that they hold together and don't droop when you pick them up.
Refrigerate or freeze until ready to serve.

Video

Notes

Ingredients and Substitutions:

*Powdered sugar: the key is to add just enough that a tacky, slightly sticky dough forms that is not very sticky -- if you add too much sugar, the mints will crack as they dry. When rolling, add only enough so that they don't stick to your hands -- do not completely cover in sugar when roll into a ball.

Cream cheese: I have not tried this recipe with light cream cheese -- it has more water in it and may not hold up as well.

Butter: my recipe uses more butter than some recipes, but it helps the mints to hold their shape much better.

Mint: I also use more mint extract than a lot of recipes -- I want my mints to taste like MINT! You can reduce for a mild flavor if you prefer.

Nutrition