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!
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.
1
Mix 1 cup (120 grams) powdered sugar well. After scraping the dish, whisk in the peppermint extract and salt.
2
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.
3
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.
4
Divide the mixture into bowls, add food coloring, and mix well. Put powdered sugar on your hands and add food coloring.
5
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.
6
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.