Cream Cheese Mints Recipe
User Reviews
5
Cream Cheese Mints Recipe
Description
This recipe begins by beating softened cream cheese and butter until smooth, then gradually incorporating powdered sugar and peppermint extract until a creamy dough forms. Adding gel food coloring allows for colorful variations. The dough is divided, rolled into small balls about a teaspoon in size, and arranged on parchment paper to set. The rolling technique minimizes cracks in the mints for a smooth finish.
These mints provide a cool, creamy finish typical of peppermint confections and can serve as a sweet treat, especially after meals or during festive occasions. They are typically enjoyed chilled to maintain their texture.
Ingredients
- 8 oz cream cheese softened (full fat)
- 2 Tbsp butter softened, unsalted
- 8 cups powdered sugar (about 2 lb), plus more for pressing
- 1/4 tsp salt fine sea salt
- 1 1/2 tsp peppermint extract or to taste
- Gel food coloring optional
Instructions
- In the bowl of a stand mixer fitted with your paddle or flat beater attachment, beat together cream cheese and butter until smooth.
- With the mixer on, add salt then add 2 cups powdered sugar and beat on medium/low speed until incorporated. Add peppermint extract and the remaining powdered sugar a heaping Tablespoon at a time, letting it incorporate between each addition and continue mixing until well blended then mix for a couple minutes longer, scraping down the bowl as needed.
- If you are coloring the mints, divide the dough into separate bowls for each color. Stir in gel color to reach desired color. Start with 1 drop or less if a light pastel color is preferred.
- Working with 1/4 of the dough at a time, roll the mints into balls (about 1 teaspoon or small cookie scoop each) and set them on a parchment-lined baking sheet. When rolling the dough, roll until the seams disappear so the dough is less likely to crack. Set balls on the prepared baking sheet 2 inches apart.
- Keep the remaining dough covered as you roll so it doesn’t dry out. Once the first batch of dough is rolled, dip a fork in powdered sugar which prevents sticking and press over the top of the mints to flatten them. Repeat rolling and pressing the remaining batches of mints.
- Let dry and rest at room temperature for at least 2 hours then transfer to an airtight container and refrigerate for up to a month or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 95(Makes 90-100 mints)
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbs | 10g | |
| Protein | 0.1g | 0% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 14mg | 1% |
| Potassium | 4mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 39IU | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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