Cream Cheese Mints Recipe
These Cream Cheese Mints are a delightful blend of creamy and minty goodness! Perfect for any occasion.
Servings: 24 servings
Ingredients
- 8 oz cream cheese softened (full fat)
- 2 Tbsp unsalted butter softened
- 8 cups powdered sugar (about 2 lb)
- 1/4 tsp fine sea salt
- 1 1/2 tsp peppermint extract or to taste
- Gel food coloring optional
Instructions
- Begin by ensuring that your cream cheese and butter are softened.
- In a large mixing bowl, combine the softened cream cheese and unsalted butter. Using a hand mixer or stand mixer, beat them together until creamy.
- Gradually add in the powdered sugar, one cup at a time, mixing on low speed. Once all sugar is added, sprinkle in the fine sea salt.
- Pour in the peppermint extract and mix well, adjusting to taste.
- If adding color, divide the mixture and add gel food coloring to each bowl, mixing until evenly distributed.
- Using a cookie scoop or small spoon, portion out the mixture and roll into small balls or shape into coins. Place on a parchment-lined baking sheet.
- Dust fingers with powdered sugar and flatten each mint slightly. Refrigerate for at least 30 minutes to firm up.
- Once set, the mints are ready to be enjoyed! Store leftovers in an airtight container in the refrigerator.
Equipment
- Mixing Bowl
- Hand Mixer
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Notes
- These mints can be stored in the refrigerator for up to two weeks.
- For longer storage, freeze them for up to three months, separating layers with parchment paper.
- Experiment with flavor variations by using different extracts like vanilla or almond.