These five-ingredient Cream Cheese Mints are perfect for holiday trays, weddings, and parties. They are super easy to bring together and can be modified for different holidays. Plan on making a fun batch for your holiday plans today.
Well, the holidays are in full force! It is time to make candy and cookie plans. These Cream Cheese Mints are so easy that the kids can even help with them. You can use different gel colors to obtain the holiday hues you are looking for. I picked up these gel colors from a baking shop in town. Hunter green and super red were the perfect colors for the upcoming Christmas season.
How do you make Cream Cheese Mints?
It is best to use a stand mixer with a paddle attachment if possible, but they can also be mixed with a hand mixer or a food processor. Mix together cream cheese and butter. Blend in enough powdered sugar, so it starts to pull away from the sides and form a ball. Add the peppermint oil and coloring and continue mixing the cream cheese mint cookie dough until the color is uniform.
Pinch off and rolls balls that are about one-half to three-quarters of an inch. Then roll the ball in powdered sugar and place it on wax paper-covered baking sheets. Using a fork that has also been dipped in the powdered sugar, press indentation on the top of the mints. Allow the cream cheese mint cookies dry on the counter for one hour, and then place them in freezer on the baking sheets until frozen.
Can I substitute peppermint extract for peppermint oil?
Yes, you can. Peppermint oil is far more concentrated, which is why you really only need a couple of drops. You will need about half to a full teaspoon of peppermint extract, depending on your peppermint preference. If you use the extract, you will need to add about another quarter cup of powdered sugar. Just remember that the mix should pull away from the sides. It will be a little tacky but not so tacky that you can not work with it.
Helpful hints on making Christmas Cream Cheese Mints.
- Do not use low-fat cream cheese.
- Add enough powdered sugar, so the mix pulls away from the side. It might be slightly tacky but should not be too sticky to work with.
- Use the amount of peppermint oil or extract that suits your taste but go slowly. Pinch a little bit and taste test.
- Gel is more concentrated and blends so much better than food coloring. Food coloring is too watered down. It can dilute the mixture and cause stickiness.
- You can make penny-size cream cheese mints by rolling about 1/4 inch balls, rolling them in powdered sugar, and pressing with the bottom of a glass that has been coated with powdered sugar as well.
- These Christmas mints are made with cream cheese, so only let them dry out on the counter for about an hour. Then place the cookie sheets with the mints on them in the freezer until frozen. The freezer will help dry the mints out.
- Store the cream cheese mints in the freezer. They will still melt in your mouth straight from the freezer.
- Use pastel colors for Easter and baby showers.
- Use gold, silver, and white for weddings and anniversary parties.
These delicious Cream Cheese Mints are easy, dependable, and so much better than their processed cousins. They make a beautiful addition to your holiday tray, the perfect hostess gift, or after-dinner mint for your soiree.
Other candies you will love!
Cream Cheese Mints
Ingredients
- 4 ounces cream cheese softened
- 1 tablespoon butter softened
- 4 cups powdered sugar
- 1-2 drops peppermint oil to taste
- Gel coloring
Instructions
- Using a mixer, blend together cream cheese and butter. Slowly add powdered sugar until the mixture pulls away from the side and begins to form a ball. If necessary, add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired, add gel color and mix until the color is uniform.
- Pinch off balls that are about 1/2 to 3/4 of an inch. Roll the ball in powdered sugar and place it on wax paper-covered baking sheets. Using a fork that has also been dipped in the powdered sugar, press indentation on the top of the mints. Allow them to dry on the counter for one hour, and then place the baking sheets with mints on them in the freezer until frozen. Store in the freezer or in the refrigerator with wax paper between layers.
Notes
- Do not use low-fat cream cheese.
- Add enough powdered sugar, so the mix pulls away from the side. It might be slightly tacky but should not be too sticky to work with.
- Use the amount of peppermint oil or extract that suits your taste but go slowly. Pinch a little bit and taste test.
- Gel is more concentrated and blends so much better than food coloring. Food coloring is too watered down. It can dilute the mixture and cause stickiness.
- You can make penny-size cream cheese mints by rolling about 1/4 inch balls, rolling them in powdered sugar, and pressing with the bottom of a glass that has been coated with powdered sugar as well.
- These Christmas mints are made with cream cheese, so only let them dry out on the counter for about an hour. Then place the cookie sheets with the mints on them in the freezer until frozen. The freezer will help dry the mints out.
- Store the cream cheese mints in the freezer. They will still melt in your mouth straight from the freezer.
- Use pastel colors for Easter and baby showers.
- Use gold, silver, and white for weddings and anniversary parties.
Nutrition
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Frank Suponcic
I was wondering if you can dip these in chocolate, kinda like a peppermint patty
Beth Pierce
Yes I do think you could if they were frozen first
Brenda
you could use any flavored oil tried orange flavoring then orange crystals for decoration.
Beth Pierce
Thanks for the tip Brenda!