Cream Cheese Mints

Name: Cream Cheese Mints
Prep time: 30 min
Total time: 30 min
Yield: 100 mints
Ingredients: ¼ cup unsalted butter; 1 package cream cheese, softened; 2 pounds powdered sugar; 1 ½ teaspoon pure mint extract; Gel food coloring

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Prep Time
30 mins
Total Time
30 mins
Servings
100 mints
Calories
41 kcal
Course
Dessert
Cuisine
American

Cream Cheese Mints

Nicole Henderson

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An easy Cream Cheese Mints recipe for any occasion! These melt-in-your-mouth mints have just a handful of ingredients and a perfect minty flavor. Enjoy them as they are or customize them with your favorite festive colors!

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Ingredients

Servings

¼ cup unsalted butter softened
1 package cream cheese, softened 8 ounce
2 pounds powdered sugar divided (this is about 7 1/2 cups)
1 ½ teaspoon pure mint extract
Gel food coloring optional

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Instructions

In a large mixing bowl with whisk attachment, beat butter and cream cheese until fully combined, about 3-4 minutes. Beat in extract.
Add 7 cups of the powdered sugar (reserving about 1 cup for later). Mix on the lowest speed until it comes together (trust me it will)! Once it combines (into what resembles a very thick frosting), turn the mixer higher and beat until fluffy (and additional 2 minutes).
Divide mint mixture into small bowls (one for every color you decide to use). Add one SMALL drop of color to each bowl and mix until combined. I use a butter knife and stir vigorously, it seems to work best.
Cover each bowl and refrigerate for at least two hours, or overnight.
On a large cookie sheet (you'll need 2-3), line with parchment paper. Sprinkle with a generous amount of the reserved powdered sugar.
Scoop about 3/4 teaspoon of mint dough into hands and roll into a ball (I use a teaspoon dipped in powdered sugar to do this part). Drop each ball onto the baking sheet. Repeat until pan is filled.
Using a fork dipped in powdered sugar, press into the tops gently. Sprinkle with more powdered sugar and allow to set about 4 hours (uncovered).
When mints have harded, place in airtight container in refrigerator (use parchment paper to separate layers if desired).

Notes

Using extra powdered sugar on top allows you to store and stack these without layers of parchment paper. You can also swap out the powdered sugar to dry them and use granulated instead. This will give them a more sparkly appearance.
STORAGE: Store in airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
HOLIDAY MINTS: to make these more festive, use red and green gel food coloring and swap the pure mint extract for pure peppermint extract.