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Cream Cheese Mints

Cream Cheese Mints - recipe card
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These Cream Cheese Mints are soft, creamy, and melt-in-your-mouth smooth, with a refreshing mint flavor and a hint of sweetness. Perfect for candy trays, bridal showers, or holiday gifts, they require no baking and come together in minutes with just a few ingredients.

Ingredients

Scale
  • 4 oz (113g) full-fat cream cheese, softened to room temperature
  • 3 cups (360g) powdered sugar, sifted, plus more for dusting
  • 1/2 teaspoon peppermint extract (not mint extract, for a clean, cool flavor)
  • 2 drops red food coloring (optional, for pink mints; or any color of choice)
  • 1 tablespoon granulated sugar, for coating

Instructions

  1. Place the softened 4 oz cream cheese in a medium mixing bowl. Using a hand mixer or stand mixer with paddle attachment, beat on medium speed for 1 minute until smooth and free of lumps. No lumps should remain; if they do, scrape down the bowl and beat another 30 seconds.
  2. Add 1 cup of the sifted powdered sugar to the cream cheese, and mix on low speed until just combined. This prevents a sugar cloud. Then add the remaining 2 cups of powdered sugar, one cup at a time, mixing on low after each addition until incorporated. The dough will be stiff and slightly sticky, similar to play-dough.
  3. Add the 1/2 teaspoon peppermint extract and the 2 drops of food coloring (if using) to the mixture. Beat on low speed until the color is evenly distributed throughout the dough. The color should be uniform with no streaks. If the dough seems too wet or sticky, add an additional 1 tablespoon of sifted powdered sugar and mix.
  4. Dust your work surface lightly with about 1 tablespoon of powdered sugar. Turn the dough out onto the surface. Gently knead the dough 2-3 times to bring it together, then shape it into a disc about 1 inch thick. The dough should feel smooth, pliable, and not sticky to the touch.
  5. Line a baking sheet with parchment paper or wax paper. In a small shallow bowl, place the 1 tablespoon of granulated sugar for coating. Take a heaping 1/2 teaspoon of dough and roll it between your palms into a smooth ball, about 1 inch in diameter. Place the ball in the granulated sugar, roll to coat evenly, then place on the prepared baking sheet.
  6. Repeat step 5 for the remaining dough, working quickly to prevent the dough from drying out. If the dough becomes too firm to roll, microwave it for 5-7 seconds to soften slightly, then continue. You should get about 48 to 60 mints total, depending on size.
  7. Once all mints are rolled and sugared, press each one gently with the tines of a fork to create a classic mint pattern. Alternatively, press with the bottom of a floured glass for a smooth top. This step also flattens the mints slightly, helping them set evenly.
  8. Let the mints dry and set at room temperature, uncovered, for at least 1 hour. They should feel firm on the outside but still creamy inside. For best results, let them sit for 4-8 hours (or overnight) to develop a firmer texture and deeper flavor.
  9. After setting, transfer the mints to an airtight container, separating layers with wax paper. They will keep at room temperature for up to 2 weeks, in the refrigerator for 1 month, or in the freezer for up to 3 months. If frozen, thaw at room temperature for 1 hour before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. For longer storage, freeze for up to 3 months—thaw at room temperature for 1 hour before serving. No reheating required. Avoid high humidity, which can make mints sticky; if coating becomes tacky, re-roll in granulated sugar before serving.

Nutrition

Keywords: cream cheese mints, no bake mints, peppermint candy, holiday candy, easy mint recipe, cream cheese candy, pastel mints, bridal shower mints

Find it online: https://copycatkitchenco.com/cream-cheese-mints/