Cream Cheese Mints
User Reviews
4.9
Cream Cheese Mints
Description
Cream Cheese Mints are made by beating softened cream cheese and butter until creamy, then gradually incorporating powdered sugar and flavorings, including peppermint and vanilla extracts. The result is a dense, non-sticky dough that can be tinted with food coloring if desired. The dough is rolled into small teaspoon-sized portions and shaped into mints, often finished with imprints or molded shapes. Their firm yet tender texture allows them to hold detailed shapes well.
The mints have a refreshing peppermint presence softened by the dairy ingredients and a sweet, smooth base of powdered sugar. They are no-bake and chilled or set at room temperature, making them accessible for home candy makers.
These mints work well as a sweet treat after meals or as a festive homemade gift. Their shape versatility allows for creativity with molds or by hand rolling, enhancing their presentation at holidays or gatherings.
Using brick-style cream cheese is essential to achieve the proper consistency, as spreadable types will not form a stiff dough. Additionally, rolling the dough through granulated sugar helps with shaping and imparts a fine texture on molded mints.
Ingredients
- 4 oz cream cheese softened
- 1 Tablespoon butter softened, salted
- 4 cups powdered sugar plus additional as needed and for imprinting mints
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- Food Coloring optional
Instructions
- Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.
- With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated.
- Add peppermint and vanilla extract and stir well.
- With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency).
- If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several colors, divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
- Roll dough between your palms into teaspoon-sized portion until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.
- Allow mints to dry at room temperature for several hours (they should be dried through and if you squeeze them firmly they shouldn't squish or give) then transfer to an airtight container and store in the refrigerator until ready to serve. To help minimize any sticking, store mints in single layers with a sheet of wax paper between them.
Notes
- Use brick-style cream cheese, not the spreadable tub variety, for best dough consistency.
- For molded mints, roll dough balls through granulated sugar before pressing into molds to help with release and texture.
- Divide and color the dough separately for multicolored mints if food coloring is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50mints
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1mint | |
| Calories | 41kcal | 2% |
| Carbohydrates | 8g | 3% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 10mg | 0% |
| Potassium | 3mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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