One of my very most favorite Christmas treats are Cream Cheese Mints. The greatest part (you know, besides being 3-ish ingredients and primarily comprised of cream cheese and powdered sugar?) is that these are fantastic to make with your kids. Unlike things like more complicated baking projects, these are easy, fast, forgiving, and no cooking is involved. These are SO simple (and super addictiveβ¦just try stopping).
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Softened cream cheese β I recommend full fat cream cheese in a brick. Iβve never tried light cream cheese; Iβm a tiny bit nervous about it because texture and consistency is key here and light cream cheese tends to be softer.
- Butter β Always use real butter if you can!
- Powdered sugar
- Peppermint extract β Iβm usingΒ LorAnn Peppermint Oil, which is more concentrated and less alcohol-y than mint extract, but you can also use any kind of flavoring or extract that suits your fancy.
- Food coloring β Optional. I useΒ these Americolor gel colorsΒ because theyβre super concentrated and it takes the guess-work out of color-mixing, but you can totally use regular food coloring.
How to Make Easy Cream Cheese Mints
- In the bowl of a food processor, pulse the cream cheese, butter, and powdered sugar until it comes together in a ball. Add the flavoring and pulse a few more times. If you donβt have a food processor, you should ask Santa for one. If Santa has other plans, you can always use an electric hand mixer, just be careful not to over-process everything.
- Lightly dust a work surface with powdered sugar. Remove the dough from the work bowl, divide it into portions, and knead in the food coloring as desired.
- If your dough is super soft, pop it in the freezer for a few minutes. When the dough has firmed up a bit, roll the dough into a rope about 1/2 inch in diameter.
- Cut the rope into slices, then roll each slice into a ball. If the dough is still kind of hard to work with, try dusting your knife as well as the hand youβre NOT using to cut with a little powdered sugar, then you can pull the dough away without it sticking to your hand. If itβs still giving you trouble, let it air dry for about 30 minutes.
- Press the ball with the tines of a fork (a la peanut butter cookies) and allow to dry for about 2 hours on wax paper before moving to an airtight container in the refrigerator.
Storing and Other Tips
- Store finished mints in an airtight container in the refrigerator for up to two weeks, or freeze for up to 2-3 months.
- If desired, have some disposable gloves on had for kneading in your food coloring.
- For a fun twist, press the dough into powdered sugar-dusted candy molds or cut with small cookie cutters for festive shapes.
Frequently Asked Questions
Can I make these ahead of time?
Yes. These mints are a great make-ahead option. They keep well in the fridge for a couple of weeks or in the freezer for 2-3 months. Let them thaw in the fridge after being frozen.
How long can these be out of the refrigerator when serving?
The mints can be kept at room temperature for up to two hours.
I followed the recipe but my mints are still too soft. What do I do?
Temperature and humidity can affect the final firmness of your mints. If they are too soft, simply knead in a little extra powdered sugar.
Easy Cream Cheese Mints
Requiring only a handful of ingredients and not much time, these classic cream cheese mints are a great treat to make with kids. Ideal for Easter or Christmas to add a fun pop of color to your celebration.
Servings Mints
Ingredients
- 3 ounces cream cheese softened
- 1 tablespoon butter softened
- 3 cups powdered sugar plus more for dusting the work surface
- ΒΌ teaspoon peppermint extract or whatever flavor you wantβlemon, orange, lime, almondβ¦you canβt go wrong
- Food coloring optional
Instructions
- In the bowl of a food processor, pulse the cream cheese, butter, and powdered sugar until it comes together in a ball. Add the flavoring and pulse a few more times.
- Lightly dust a work surface with powdered sugar. Remove the dough from the work bowl and knead in the food coloring. Roll the dough into a rope about 1/2 in diameter. Cut the rope into slices, then roll each slice into a ball. Press the ball with the tines of a fork and allow to dry for about 2 hours on wax paper. Store covered in the refrigerator for about a week or in the freezer for 2-3 months.
Notes
- Store finished mints in an airtight container in the refrigerator for up to two weeks, or freeze for up to 2-3 months.
- If desired, have some disposable gloves on had for kneading in your food coloring.
- For a fun twist, press the dough into powdered sugar-dusted candy molds or cut with small cookie cutters for festive shapes.
Nutrition
Serving: 1mint, Calories: 30kcal, Carbohydrates: 6g, Protein: 0.1g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 6mg, Potassium: 2mg, Sugar: 6g, Vitamin A: 25IU, Calcium: 1mg, Iron: 0.01mg
Calories: 30kcal
Cost: $3
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Questions & Reviews
They turned out great! We wore gloves to keep from staining our hands and I mixed the dough up in my food processor. It worked wonderfully well.
Did you mean 3oz of cream cheese or 8 oz Usual size of cream cheese pack
3 ounces is correct π
LOVE your sense of humor! I have loved these forever! I will pass on the cake at weddings or grad parties, but not the mints. My son has his grad party next week and the ga is who made them for my daughter cant this time. Soooooβ¦..I guess I am going to try. Yikes! Your directions are perfect though. Can you believe my husband had the nerve to say we didnβt need the mints? Blasphemy! Looking forward to trying it!
Blasphemy indeed!!!
I roll my little βmarbleβ shape balls in granulated sugar, then place them in the mold to shape. They come out really well.
What is used (i.e. frosting) and how is an initial put on a mint?
I agree- these are super kid friendly. My 6 yr old twins loved pressing them with a fork and lining them up on their piece of parchment paper.