I enjoy this recipe because it comes together quickly with minimal ingredients, and the texture is incredibly satisfying. I like that I can tint the mints any color I want, shape them easily, and store them for weeks. I also appreciate how freezer-friendly they are, making them perfect for preparing ahead of celebrations.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (3 ounce) package cream cheese, softened 1 tablespoon butter, softened 3 cups confectioners’ sugar 2 drops peppermint oil 1 drop any color food coloring paste
Directions
I begin by combining the softened cream cheese, softened butter, and confectioners’ sugar in a large bowl. I mix until the mixture is smooth and well blended. I add the peppermint oil, adjusting slightly if I want a stronger mint flavor. If I want colored mints, I mix in a small amount of food coloring paste; otherwise, I leave them white.
I roll the mixture into small balls and place them on waxed paper. I flatten each ball gently with a fork dipped in confectioners’ sugar to prevent sticking. I let the mints dry on the waxed paper for about 2 hours, then I refrigerate or freeze them for long-term storage.
Servings and Timing
Servings: 16 Yield: About 8 dozen Prep Time: 30 minutes Additional Time: 2 hours Total Time: 2 hours 30 minutes
Variations
I sometimes divide the mixture into several portions so I can tint each one a different color. I enjoy shaping the mints in silicone candy molds dusted with sugar for a decorative finish. For a softer peppermint flavor, I use mint extract instead of peppermint oil. I also like rolling the mints in granulated sugar before shaping them for extra sparkle.
Storage/Reheating
I store these cream cheese mints in an airtight container in the refrigerator for up to 2 weeks. They also freeze beautifully for a couple of months, making them ideal for holiday prep. I place parchment between layers to keep them from sticking. Since these are candies, I don’t reheat them; I simply let them sit at room temperature for a few minutes before serving if they’re very cold.
FAQs
Why is my mint mixture too soft to shape?
I add a little more confectioners’ sugar until it becomes firm enough to roll.
Can I use mint extract instead of peppermint oil?
Yes, I substitute mint extract, though I adjust the amount since it’s less concentrated.
How do I prevent sticking when flattening them?
I dip my fork in confectioners’ sugar before pressing.
Can I make these ahead for a party?
Yes, I prepare them weeks in advance and freeze them.
Do they need to be refrigerated?
Yes, I store them in the fridge because of the cream cheese.
Can I skip the food coloring?
Yes, I often leave them white for a classic look.
Can I make fun shapes?
Yes, I press the mixture into candy molds dusted with sugar.
Why do my mints crack?
The mixture may be too dry; I knead in a small amount of softened cream cheese.
Can I flavor them differently?
Yes, I experiment with extracts like lemon, almond, or vanilla.
How long do they last in the freezer?
They keep well for a couple of months when stored airtight.
Conclusion
I love making these cream cheese mints because they’re simple, nostalgic, and endlessly customizable. Their soft texture and refreshing flavor make them a delightful treat for holidays, celebrations, or gifting, and they always disappear quickly wherever I bring them.
