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 perfect colors for the upcoming Christmas season.
How do you make Cream Cheese Mints?
It is best to use a stand mixer with 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 it 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 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 to dry on counter for one hour and then place 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 a one half to a full teaspoon of peppermint extract depending upon your peppermint preference. If you use the extract you will need to add about another quarter cup 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 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 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 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 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, perfect hostess gift, or after dinner mint for your soiree.
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Cream Cheese Mints
These five ingredient Cream Cheese Mints are perfect for holiday trays, weddings and parties. They are easy and can be modified for different holidays.
- Prep Time: 30
- Total Time: 30
- Yield: 32
- Category: candy
- Method: mixer
- Cuisine: American
- 4 ounces cream cheese softened
- 1 tablespoon butter softened
- 4 cups powdered sugar
- 1-2 drops peppermint oil (to taste)
- Gel coloring
- Using 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 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 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 to dry on 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.
Keywords: mints, homemade mints, cream cheese mints, candies