Cream Cheese Mints
There’s Just Something About Cream Cheese Mints…
Alright, so I gotta tell you—cream cheese mints have been in my family’s holiday rotation since well before I actually knew what cream cheese even was (I just called them “the good mints” as a kid). The first time I made them unsupervised, I somehow managed to dye my fingernails neon blue for like three days straight (don’t ask about the countertop). Anyway, these little mints are cheap, fun, and weirdly addictive. If you’re looking for the kind of recipe you can make while half-distracted by a true crime podcast or your cat trying to climb into a mixing bowl (true story), keep reading.
Why Would You Want These, Honestly?
I make these cream cheese mints when I need a sugar fix but don’t want to do anything harder than mix, taste, shape, and chill. My family goes nuts for these at Easter, but let’s be real, I’ve whipped them up for movie nights too. (If you have a group chat, try sending a photo—they’ll all show up at your door.) Plus, they’re basically impossible to mess up, unless you use way too much coloring, and even then, someone will eat them. The only real problem: They disappear like socks in the laundry, which is slightly infuriating but also kind of a point of pride, you know?
What You’ll Need (Plus the Swaps I’ve Tried)
- 4 oz cream cheese (full-fat is proper, but I’ve used low-fat—didn’t notice a huge difference tbh)
- 3 1/2 to 4 cups powdered/confectioners’ sugar (start with less, add more if it’s sticky; store own-brand works fine. My grandma swore by C&H but I’m not that loyal.)
- 1/2 tsp peppermint extract (or you can go wild with spearmint, or vanilla if you’re out—though then it’s more “cream cheese fondant” than “mints”)
- Food coloring, any color you fancy—sometimes I skip this if I’m lazy or aiming for “rustic” vibes
- Granulated sugar for rolling (technically optional, but it keeps them from sticking)
The (Almost) Foolproof Directions
- Soften the cream cheese. Room temp is best. I’ve microwaved it in a pinch, but watch it like a hawk.
- Beat in powdered sugar. I dump in about half at first and mix with a hand mixer (or elbow grease and a wooden spoon if I’m feeling old-school). It’ll look kind of gluey here—don’t panic.
- Add the peppermint and coloring. Just a few drops for pastel; more for bright hues. And yes, it stains. Don’t get it on that t-shirt you actually like.
- Knead in more sugar. Stir in the rest of the sugar a bit at a time. Once it gets thick, I use my hands—this is where I steal a pinch to taste-test, you know, for quality control.
- Shape the mints. Pinch off bits and roll into small balls (about marble-sized), then press gently with a fork or thumb on a parchment-lined tray. They flatten out and look (mostly) adorable. If you want them fancy, use a mold, but I almost never bother.
- Roll in sugar (optional, but fun). Sometimes I skip this if I’m out of patience.
- Let them dry. Give them a few hours at room temp to firm up. If you’re impatient, stick them in the fridge for an hour. Both ways work. Done.
Notes (A.K.A What I’ve Learned the Hard Way)
- If the mixture goes super soft, add a bit more powdered sugar. Or actually, sometimes just chill it for 10 min and it comes together—depends on the weather, I guess.
- Too much food coloring = dentist-office vibes. (In a pinch, just go white—they’re just as good!)
- If you use vanilla, don’t expect them to taste minty. I mean, this is obvious, but I’ve gotten distracted and done it anyway.
Things I’ve Tried (Some Good, Some Not So Much)
- Almond extract instead of mint: not bad, but a little weird for mints? People liked it anyway.
- Lemon zest: Actually very refreshing, but maybe more a summer thing.
- I tried “natural” food coloring once from beet juice. The flavor was fine, but the color was kind of… eh, let’s not do that again.
What If You Don’t Have Fancy Equipment?
Look, a hand mixer is nice but honestly, a fork and some determination gets the job done. If you want to press a pattern, use the bottom of a glass or even your pinky finger. Improvise — it’s half the fun.
How to Store These Beauties (If They Last That Long)
You can keep them in a covered container in the fridge for up to a week; I think they taste even better the next day, like they mellow somehow? But honestly, in my house, they’re gone before breakfast the next morning—so planning ahead is kind of pointless.
How I Like to Serve Cream Cheese Mints
We pop them on a platter with other little sweets at holidays, but nothing’s stopping you from sneaking one with coffee at 10 PM (ask me how I know). Once, we added them to a hot cocoa bar—big hit, especially for the kids, though the sugar high later was… impressive.
Stuff I Learned the Hard Way (Pro-ish Tips)
- Don’t rush the drying time. I once tried speeding things up with the oven on warm and, well, this resulted in tragic sticky puddles instead of mints. Lesson learned.
- Don’t go HAM with the extract. A little goes a long way unless you want these to taste like toothpaste. Which I guess is tidy, but not tasty.
Everyday FAQ — Real Questions I’ve Gotten
- Can I make these ahead? Yeah, for sure. In fact, they’re actually a bit nicer after a night in the fridge. Just keep ‘em covered.
- What if I don’t like mint? Try vanilla, almond, or orange extract. Or honestly just skip the flavor—still sweet and creamy.
- Why aren’t my mints firming up? Usually too much moisture or not enough sugar. Add a little more, or chill them a bit longer; it sorts itself out most of the time.
- Are these gluten free? Yup—assuming you’re using pure ingredients. (Always check your sugar or extract if you’re worried, though!)
- Can I freeze them? I’ve done it. They’re fine, but let them dry completely before bagging up. Texture’s a tiny bit softer after thawing, so just call it “melt-in-your-mouth.”
So there you have it: Cream cheese mints, the low-effort, big-smile treat for nearly any occasion. Or no occasion at all. And honestly, if you find a wild flavor combo that really works, send me a note—I’m always up for an experiment, as long as it doesn’t involve beets again.
Ingredients
- 4 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract
- Food coloring, as desired
- Granulated sugar, for rolling
- 1 Tbsp unsalted butter, softened
- Pinch of salt
Instructions
-
1In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
-
2Add peppermint extract, vanilla extract, and a pinch of salt; mix until combined.
-
3Gradually add the powdered sugar, mixing on low speed, until a smooth, pliable dough forms.
-
4Divide the dough if desired and tint with food coloring. Knead until color is evenly distributed.
-
5Roll dough into small 3/4-inch balls. Roll each ball in granulated sugar to coat.
-
6Place mints on parchment-lined baking sheet. Flatten gently with a fork or mold. Allow to air dry at room temperature for several hours until firm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
