Cream Cheese Mints

If you need a pretty little sweet for a baby shower, a wedding shower, or a Christmas cookie tray, cream cheese mints are exactly what you’re looking for. They’re easy to make in big batches and they freeze beautifully. One recipe makes 8 dozen, so you’ll have plenty to fill a tray or pack into little gift bags. You can tint them any color you need to match a theme

These are one of those old-fashioned recipes that your grandmother probably made, and they taste exactly like you remember… soft, creamy, and buttery with just enough peppermint 

What You’ll Need

• 1 (8-oz.) package cream cheese
• ¼ cup butter, softened
• ½ teaspoon peppermint extract
• 7 ½ to 8 cups powdered sugar, plus extra for shaping. A 2-pound box works perfectly.
• Liquid food coloring, optional

Instructions

Step 1: Melt the Cream Cheese and Butter

Add your cream cheese and softened butter to a medium saucepan over low heat. Keep the heat low and stay close; you want to stir this constantly. It will look a little lumpy at first, but just keep stirring and it will smooth right out. Don’t rush this step with higher heat or you risk scorching the bottom.

Step 2: Work In the Powdered Sugar

This is where it gets interesting. Gradually stir in your powdered sugar a little at a time rather than dumping it all in at once. The mixture will get very thick… that’s exactly what you want. A stand mixer makes this much easier, but if you’re doing it by hand, just take your time. Stir in your peppermint extract once everything is combined.

Step 3: Add Color (Optional)

If you want the classic pink-and-white look, divide the mixture into two portions. Work 2 drops of red food coloring into one portion and 4 drops into the other for two shades of pink. You can also leave the whole batch white, or tint it all one color; this is a great recipe to customize for holidays or showers.

Step 4: Shape the Mints

Dust your hands lightly with powdered sugar to keep the mixture from sticking. Roll the dough into 1-inch balls; they don’t need to be perfect. If the mixture feels too soft to roll, pop it in the refrigerator for 15 to 20 minutes to firm up a bit.

Step 5: Press and Flatten

Dip your cookie stamp or the bottom of a glass in powdered sugar, then press each ball flat. You want them to be about ¼ inch thick. Re-dip your stamp in powdered sugar as needed to keep things from sticking.

Step 6: Let Them Dry

Arrange your mints in a single layer on a wire rack or parchment-lined baking sheet and leave them out, uncovered, for at least 4 hours. This drying time is what gives them that slightly firm, melt-in-your-mouth texture; don’t skip it. Once they’re dry, they’re ready to serve or layer between sheets of wax paper to freeze.

Storage Instructions

Store completely dried mints in an airtight container at room temperature for up to a week, layering between sheets of wax paper.

These freeze quite well for up to 3 months, just thaw at room temperature for about 30 minutes before serving.

Serving and packaging ideas

This is the classic bridal shower or baby shower party favor, and a little cellophane bag with a pretty pastel ribbon is really all you need.

But you can also tuck them into a cookie tin alongside other old-fashioned goodies like fudge, pralines, or chocolate truffles, or pile them into a small cellophane bag tied with ribbon for a simple homemade gift.

Simple Variations

The color here is totally customizable and flexible. It’s really up to you. Pale pink, pale yellow, pale blue, and pale green are the classics, but anything will work.

The flavor can also be tweaked. Try peppermint or almond instead of vanilla for a slightly different flavor.

Troubleshooting

Printable Recipe