These homemade Cream Cheese Mints are an old fashioned classic recipe, with a melt-in-your-mouth texture and a bright peppermint flavor. They’re super easy to make and perfect for gift giving. Customize the color to suit a baby shower, Christmas, weddings, or any 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.
Variations for Cream Cheese Mints
- Adorn the mints with simple mark of fork tines, as I did.
- Flatten them with the bottom of a glass.
- Make them extra festive with a cookie press (<< affiliate link.)
- Dye them any color to fit the season or occasion!
- Try different flavor extracts like peppermint, mint, almond, or lemon!
How To Store Cream Cheese Mints
These mints should be stored in an airtight container and kept in the refrigerator (separating layers with parchment or waxed paper.) Just take them out when ready to serve. Stored properly in the refrigerator, they will last for a couple weeks.
For even longer term storage, you can freeze them up to 12 months! Place them in an airtight container or a resealable plastic freezer bag and keep them in the freezer.
Make these for your upcoming holiday parties – they’ll be the first to disappear!
Watch the video for Cream Cheese Mints
Other Holiday Candy Recipes to make!
How To Make This Cream Cheese Mints Recipe
Easy Cream Cheese Mints
- 8 ounce package cream cheese , softened
- 3 tablespoons unsalted butter , softened
- 1 teaspoon peppermint extract
- 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 at least a couple hours until the mints firm up and the powered sugar has been absorbed. Transfer to the freezer to harden completely.
- These candies need to dry to harden, so you’ll want to make at least 1 day in advance. Don't worry about the powdered sugar they're rolled in - it will absorb into the mint and will no longer be white.
- These mints should be stored in an airtight container and kept in the refrigerator (separating layers with parchment or waxed paper.) Just take them out when ready to serve. Stored properly in the refrigerator, they will last for a couple weeks. For even longer term storage, you can freeze them up to 12 months! Place them in an airtight container or a resealable plastic freezer bag and keep them in the freezer.
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