Cream Cheese Mints
The BEST cream cheese mints are creamy, perfectly minty and melt-in-your mouth. This easy recipe is the perfect old-fashioned treat.
Servings: 32 mints
Ingredients
- 1 tablespoon unsalted butter softened to room temperature
- 4 ounces cream cheese use full-fat, brick-style cream cheese
- 1/2 teaspoon peppermint extract or up to 1 teaspoon
- 3 cups powdered sugar plus more for dusting
- food coloring
Instructions
- Line a cookie sheet with wax paper.
- In a large bowl, beat the butter with an electric mixer until soft. Beat in the cream cheese until smooth and incorporated.
- Add in the peppermint extract. Mix in the powdered sugar starting with the mixer on low speed and incorporating about 1 cup at a time.
- Divide the mixture into different bowls, add in a few drops of food coloring into each and mix until the color is even.
- Dust your hands with powdered sugar and form the dough into small balls and place on the lined cookie sheets. Dip a fork into powdered sugar, then gently press into the top of each ball.
- Let the mints sit at room temperature for about 2 hours for a crust to form, then place in the fridge to firm up even more.
Notes
Store mints in an airtight container in the fridge. Mints can be frozen for up to 2 months.
Nutrition
Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 12mg | Potassium: 5mg | Sugar: 11g | Vitamin A: 59IU | Calcium: 3mg | Iron: 1mg
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