Cream Cheese Mints
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Whip up a batch of delightful old-fashioned Cream Cheese Mints with this simple recipe! These sweet treats are not only quick to prepare but also perfect for any occasion. Whether you’re celebrating a baby shower, bridal shower, or just craving something delicious, I’ve got you covered. The creamy texture and refreshing flavor are sure to be a hit with your guests.
Have you ever tasted or seen those delightful cream cheese mints? Often shaped into charming little discs or molded into lovely flowers for bridal showers and adorable rattles for baby showers, these treats can be crafted into any design or color for every occasion. Imagine green Christmas trees for the holidays! They’re widely known as “wedding mints” or “baby shower mints” because of their popularity at celebrations.
As we approach Christmas, I wanted to share a quick and easy candy recipe with you, one that doesn’t require a candy thermometer (unlike many of my past candy recipes!). These cream cheese mints are just the ticket. With just a few simple ingredients, you’ll create a treat that’s firm on the outside and oh-so-creamy on the inside. They practically melt in your mouth, reminiscent of a minty cream cheese frosting.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Cream cheese: It’s important to use brick-style cream cheese and make sure it is softened to room temperature.
- Butter: Unsalted butter adds a nice creaminess to the mints.
- Powdered sugar: This helps the mints hold together and dry out for that signature melt-in-your-mouth texture.
- Peppermint extract: This is better than spirament, which can sometimes taste like toothpaste.
- Vanilla: Just a dash to mellow out the minty flavor.
- Food coloring: I like to use red, green, and blue, but you can use any colors you prefer for the occasion.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Cream the cream cheese and butter together until smooth.
- Mix in two cups of the powdered sugar until completely incorporated. Mix in the peppermint and vanilla extracts.
- Mix in the remaining powdered sugar.
- Divide the mixture between three bowls and add a couple of drops of food coloring to each. Mix until all the coloring is thoroughly incorporated.
- Scoop one teaspoon-sized ball of the mixture and place each on a baking sheet lined with parchment paper. Dip the tines of a fork and press the ball down.
- Let the mints dry for 3-4 hours.
Tips For Success
- If the mints are not dry on the bottom, you can flip them over and continue to let them dry for another hour.
- You can make these in silicone molds. Roll them into balls and coat them well in powdered sugar. Press the ball into the bold and immediately press it out.
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Cream Cheese Mints
Ingredients
- 4 ounces (113 g) brick-style cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 4 cups (480 g) powdered sugar, divided
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- Optional: Gel food coloring, blue, green, and red
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and butter together until smooth.
- With mixer on low-speed, gradually add 2 cups (240g) of sugar, stirring until completely incorporated.
- Add peppermint and vanilla extract and mix well.
- With mixer on low-speed, gradually add the remaining sugar. Mix until sugar is completely combined.
- Once all of the sugar is added, stop and scrape down the sides and bottom of the bowl, then mix on medium-low speed for one more minute. The consistency of the mixture should be similar to playdough. If it’s too sticky, mix in a tablespoon of powdered sugar at a time until it reaches the right consistency.
- Divide the mixture between three different bowls, add food coloring, and mix together until fully combined. If needed, you can dust your hands with a little powdered sugar and work the food coloring into each one. Cover the bowls you’re not working with tightly with plastic wrap until you’re ready to scoop and roll them, otherwise they may dry out and crack when you go to shape them.
- Starting with the first color, scoop teaspoon-sized balls of the mixture and place them onto the prepared baking sheets. Quickly roll each one into a smooth ball with your hands and place it on the prepared baking sheet. Dip a fork in powdered sugar, then gently press each ball down with the tines of the fork. Repeat this process with the remaining colors until you’ve used all of the dough.
- Allow the mints to dry at room temperature for 2 to 3 hours. If the bottom of the mints are still soft, flip them over and let them dry for another hour.
- Once the mints have dried out, store them in an airtight container in the refrigerator until ready to serve.
Notes
- Cream cheese: Be sure to use full-fat brick-style cream cheese and not the one that comes in the tub.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.