Cream cheese mints recipe

Cream cheese mints made at home melt in your lips and taste minty. Place these on your counter for visitors to enjoy after a meal or present them for the holidays!

– 4 ounces brick-style cream cheese softened (113 grams) – 1 tablespoon unsalted butter softened (14 grams) – 4 cups powdered sugar divided (480 grams) – ½ teaspoon peppermint extract – ⅛ teaspoon salt Optional: Gel food coloring



Parchment two large baking sheets. Mix cream cheese and butter in a stand mixer basin with the paddle attachment or a large bowl with a handheld mixer until smooth.


Mix 1 cup (120 grams) powdered sugar well. After scraping the dish, whisk in the peppermint extract and salt.


One heaping spoonful at a time, add the remaining 3 cups (360 grams) powdered sugar to the mixer on low-medium speed. Pause to scrape basin sides.


After adding all the sugar, scrape the bowl and mix on medium-low for another minute. Mixture should resemble playdough. Too sticky? Add a tablespoon of powdered sugar at a time.


Divide the mixture into bowls, add food coloring, and mix well. Put powdered sugar on your hands and add food coloring.


Cover unused colors in plastic until scooping and rolling to prevent drying and breaking.Use the first color to scoop teaspoon-sized balls of mixture onto baking sheets. 


Form smooth balls by hand quickly. Each ball, fork-press powdered sugar.  Till dough is gone, decorate. Drying at room temperature takes 2–3 hours. Dry mushy-bottomed mints for another hour.


Also See: 

Peanut brittle recipe