Go Back

Cream Cheese Mints

Cream cheese mints are soft, peppermint-flavored candies made by mixing a simple dough, rolling it in sugar, and chilling until firm. A fork-dipped-in-sugar press gives each mint a classic ridged finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 0.5 tsp peppermint extract
  • 2 drops gel food coloring optional
  • 4 cups powdered sugar
  • 0.25 cup granulated sugar

Equipment

  • 1 electric mixer
  • 1 18x13-inch baking sheet

Method
 

  1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth.
  2. Beat in the peppermint extract and food coloring, if using.
  3. Beat in the powdered sugar 1 cup at a time on low speed.
  4. Knead the dough until smooth and no longer sticky.
  5. Pour the granulated sugar into a shallow bowl.
  6. Roll the dough into 48 small balls.
  7. Coat each ball in sugar.
  8. Arrange the balls on a parchment-lined 18x13-inch baking sheet.
  9. Flatten each ball with a fork dipped in the sugar.
  10. Refrigerate the mints on the baking sheet for 1 hour, until firm.
  11. Transfer the mints to an airtight container and keep refrigerated.

Notes

For smooth mints, knead the dough until it is no longer sticky before shaping. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free version, use dairy-free cream cheese and butter.