These Easy Cream Cheese Mints have a melt-in-your-mouth texture and a bright peppermint flavor. Super easy to make and perfect for gift giving. Customize the color to suit your holiday!
My parents weren’t much on entertaining or hosting big holiday parties when I was a kid. So, you know what that means, right? >> I missed out on a lot of classic holiday cookies and candy. I was so sheltered. Lol.
I used to get my fill of Bird’s Nests, Thumbprints, and Snowballs from my friend Heather’s house. Her mom always put out an awesome treat tray.
And these Cream Cheese Mints were a staple at all the other homes.
Over the years, I would also spot them at graduation parties, weddings, and baby showers. It was only recently that I had them again. They were just as good as I remembered. Little gems of buttery, melt-in-your-mouth candies with a bright mint flavor. Basically, I could eat my weight in them.
Traditionally, they’re adorned with the simple mark of fork tines, as I did. But you can just flatten them with the bottom of a glass, or make them extra festive with a cookie press. Dye them any color to fit the season. I went with two different shades of blue for wintertime. Would also be perfect for Hanukkah. Aren’t they pretty??
Make them for your upcoming holiday parties – they’ll be the first to disappear!
Other Cream Cheese Mint recipes you might enjoy!
- 1 package (8 ounce) cream cheese, softened
- 3 tablespoons unsalted butter , softened
- 1 teaspoon peppermint extract
- 1 package (2 pounds) powdered sugar
- Light and dark blue gel food coloring
- 1/2 cup powdered sugar for rolling
Using a handheld mixer and a large bowl (or a stand mixer), beat together the cream cheese and butter until combined and smooth. Add in the peppermint extract.
Add 1 cup of powdered sugar and beat until smooth. Gradually add the remaining powdered sugar until smooth.
Separate the mixture into two separate bowls (or however many different colors you’re using.)
Add a small amount of food gel coloring to each bowl and mix in until no white streaks remain.
Cover and refrigerate for 2 hours or until firm enough to handle and no longer sticky.
Line 2 large cookie sheets with parchment paper and generously dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on the prepared cookie sheets.
Working quickly before the dough dries out, gently press the tines of a fork into the top of each ball.
Let stand, uncovered, for 1 hour until the mints firm up and the powered sugar has been absorbed. Transfer to the freezer to harden completely.
• Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
• Mints can be refrigerated or frozen if desired.
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