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Cream Cheese Mints
Cream cheese mints are a melt-in-your-mouth delight. With creamy soft texture and pretty colors, they will be a huge hit for anyone you serve them to.
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Cream cheese mints are the perfect sweet and creamy treat and are a welcome addition to any dessert table. This old-fashioned candy, with its pretty colors and irresistible minty flavor, is a melt-in-your-mouth delight! Be careful, they are slightly addictive, and you may not be able to resist once you pop the first one in your mouth.
Looking for more handmade confections to enjoy? You’ll want to make Martha Washington candy, jello divinity, and Turtle Chocolate Candy.
Cream Cheese Mints Ingredients
You will need:
- 8 ounces cream cheese, softened
- 4 tablespoons salted sweet cream butter, softened
- 2 teaspoons pure peppermint extract
- ½ teaspoon pure vanilla extract
- 2 pounds powdered sugar, or 7½ cups
- 3 to 6 drops gel food color, in the colors yellow, blue, green, and red
- 1 cup powdered sugar, for rolling the mints
Substitutions and Additions
FLAVOR: You can substitute other flavors for the mint flavoring, such as strawberry for the pink, watermelon for the green, and banana for the yellow in this easy recipe.
How to Make Cream Cheese Mints
PRO TIP: You can use small silicone candy molds for cute, shaped mints. Dry the same as directed below.
STEP ONE: Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
PRO TIP: Make sure your cream cheese is at room temperature to ensure the mint mixture doesn’t have any lumps in it.
STEP TWO: Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
STEP THREE: Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
STEP FOUR: Evenly divide the cream cheese mixture into 4 bowls.
STEP FIVE: Add 3 to 6 drops of 1 color to the first bowl, and stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
PRO TIP: The amount of food color gel used is up to you, depending on how deep you want each color to be. Using 3 to 4 drops is usually enough to achieve the delicate pastel color traditionally associated with these mints.
STEP SIX: Add the 1 cup of powdered sugar to a medium-sized mixing bowl.
STEP SEVEN: Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
STEP EIGHT: Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
PRO TIP: We used at least 1 full tablespoon of the rolled/pressed mint and found it just was too big. It was handy to use the tablespoon scoop and then cut the little balls in half. It worked like a charm!
STEP NINE: Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
PRO TIP: You could also swirl the mint colors together when rolling the mints into the halved balls.
STEP TEN: Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.
How to Serve Cream Cheese Mints
Often served at baby showers, bridal showers, graduation parties, and weddings, these cream cheese mints are one of the easiest candy recipes to make at home. These dreamy pastel mints can be tinted in different colors to match the event, making them ideal for any special occasion. These yummy little treats would also make a sweet gift added to a pretty gift box tied with a pretty ribbon.
Storage
ON THE COUNTER: Store any leftovers of these homemade mints in an airtight container at room temperature for up to 2 weeks. Make sure to separate the layers of mints using wax paper.
IN THE FREEZER: You can freeze these cream cheese butter mints in an airtight container for up to 2 months. Again, be sure to separate the layers with a piece of wax paper.
Cream cheese mints are a delight any time of the year. This delightful and old-fashioned confection can be completely customized to any season or holiday, making them appropriate for all kinds of events and celebrations. Melt-in-your-mouth cream cheese mints have such a creamy soft texture and pretty colors, they will be a huge hit for anyone you serve them to.
FREQUENTLY ASKED QUESTIONS
How do I store these mints?
This simple recipe can be stored on the counter for up to two weeks in an airtight container.
Can I use silicone molds to shape these mints?
This easy cream cheese mints recipe could also be made in silicone molds to create fun shapes if you prefer.
Can I use different extract flavors for these mints?
The sky’s the limit for these mints. Any flavor of extract you can think of would be a great idea to try out for these creamy mints.
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Cream Cheese Mints
Cream cheese mints are a melt-in-your-mouth delight. With creamy soft texture and pretty colors, they will be a huge hit for anyone you serve them to.
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons salted sweet cream butter softened
- 2 teaspoons pure peppermint extract
- ½ teaspoon pure vanilla extract
- 2 pounds powdered sugar or 7½ cups
- 3 to 6 drops gel food color in the colors yellow, blue, green, and red
- 1 cup powdered sugar for rolling the mints
Instructions
- Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.
- Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.
- Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.
- Evenly divide the cream cheese mixture into 4 bowls.
- Add 3 to 6 drops of 1 color to the first bowl, and stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Add the 1 cup of powdered sugar to a medium-sized mixing bowl.
- Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.
- Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.
- Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.
- Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.
Notes
You can use small silicone candy molds for cute, shaped mints. Dry the same as directed below.
Make sure your cream cheese is at room temperature to ensure the mint mixture doesn’t have any lumps in it.
The amount of food color gel used is up to you, depending on how deep you want each color to be. Using 3 to 4 drops is usually enough to achieve the delicate pastel color traditionally associated with these mints.
We used at least 1 full tablespoon of the rolled/pressed mint and found it just was too big. It was handy to use the tablespoon scoop and then cut the little balls in half. It worked like a charm!
You could also swirl the mint colors together when rolling the mints into the halved balls.
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