Cream Cheese Mints

close up pastel colored cream cheese button mints

5 from 7

These homemade Cream Cheese Mints have a melt-in-your-mouth texture and a bright peppermint flavor. They’re super easy to make with just 4 ingredients and you can customize the color to suit any occasion!

Prep Time30

Stand Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: cream cheese mints, cream cheese mints recipe, holiday candy, no bake desserts

Servings: mints

Ingredients

8 ounce package cream cheese , softened to room temp
3 tablespoons butter , softened to room temp
1 & 1/4 teaspoons peppermint extract
8 cups (2 pounds) powdered sugar , plus more for rolling/pressing
food gel coloring (of your choice)

Instructions

Line 2 large baking sheets with parchment paper and lightly dust with powdered sugar. Set aside.
Using a handheld mixer and a large bowl (or a stand mixer), beat together 8 ounces of softened cream cheese and 3 tablespoons softened butter until combined, smooth and creamy.
Beat in 1 & 1/4 teaspoons peppermint extract.
Blend in 8 cups total of powdered sugar until combined and smooth, but start with just 2 cups, then gradually add the remaining powdered sugar, 1 cup at a time. Scrape down the bowl as needed in-between additions. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar a little at a time until it has the consistency of Play-Doh.)
Leave the dough white or divide into four separate bowls (or however many different colors you’re using.)
For pastel colors, add 1 small drop of food gel coloring to each bowl of dough you're coloring and mix until well incorporated and no white streaks remain. (Work with one color at a time and keep the remaining dough covered, so it doesn't dry out.)
Pinch off small amounts of the dough (about 1 teaspoon) and using the palms of your hands, form into balls, rolling until any cracks disappear.
Transfer to the prepared baking sheets a few inches apart. Working quickly, dip a fork in powdered sugar and gently press the tines into the top of each ball to flatten them (this helps prevent sticking.) Repeat rolling and pressing the remaining colors/batches of mints.
Let stand, uncovered, at room temperature away from any heat or moisture for at least 3 hours until the mints firm up and the powered sugar has been absorbed. (If the bottoms of the mints have any moisture, flip them over and let stand again until the bottoms are also firm. They shouldn't be squishy at all.)
Cream cheese mints can be stored in an airtight container in the fridge for 3 to 4 weeks or freezer-safe container in the freezer for 6 months. Keep them in a single layer between sheets of wax paper to avoid sticking together.

Video

Notes

You can choose to just flatten the mints with the bottom of a glass, instead of using fork tines. You can also use different flavored extracts. If you choose to leave the dough white, they're also delicious coated in melted chocolate! (I recommend mixing in a bit of coconut oil first so after dunking, the chocolate hardens.)

Nutrition