Cream Cheese Mints
Old-fashioned cream cheese mints—soft, melt-in-your-mouth, no-bake wedding mints. Foolproof, gluten-free, freezer-friendly, customizable colors and flavors.
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Servings: 60 pieces
Equipment
- Mixing bowl
- Electric hand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Fork
- Measuring cups and spoons
Ingredients
Ingredients
- 8 ounces cream cheese, softened
- 2 pounds powdered sugar (confectioners’ sugar)
- 1/2 teaspoon peppermint extract
- gel food coloring optional
- granulated sugar for rolling/coating
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Mix in the peppermint extract until evenly incorporated.
- Gradually add the powdered sugar, 1 to 2 cups at a time, beating and scraping the bowl as needed. Continue until a stiff, smooth dough forms that is no longer sticky.
- If using, tint the dough with a small amount of gel food coloring, kneading until the color is uniform.
- Pinch off 1-teaspoon portions, roll into balls, then toss or roll each ball in granulated sugar to lightly coat.
- Arrange on the prepared baking sheet and gently press each ball with a fork to flatten and create a crisscross pattern.
- Let the mints air-dry at room temperature until firm to the touch, 2–4 hours, or refrigerate until set. Store once fully set.
Notes
Storage: Keep mints in an airtight container with parchment between layers. Refrigerate up to 2 weeks or freeze up to 2 months; thaw in the fridge. Flavor swap: Try spearmint or vanilla in place of peppermint. Color tips: Gel food coloring gives vibrant color with very little liquid; start with a tiny amount and add as needed.
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