Peppermint Cream Cheese Mints
Indulge your sweet tooth with these irresistibly creamy and melt-in-your-mouth Peppermint Cream Cheese Mints, a classic no-bake treat perfect for holidays, weddings, or any special occasion. Made with a luscious blend of softened cream cheese, butter, and a refreshing hint of peppermint extract, these mints boast a silky texture that’s perfectly balanced by a light coating of granulated sugar. Customize them with gel food coloring for festive flair, and shape them into adorable rounds or decorative designs for added charm. With just 20 minutes of prep time and a no-hassle air-drying process, these homemade peppermint mints are both effortless to create and elegant to serve. Enjoy them chilled or at room temperature, and watch them disappear from the dessert table in no time! Perfect for gifting, entertaining, or simply snacking, these delightful morsels are a must-try addition to your homemade candy repertoire.
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Recipe Information
Ingredients
- 4 ounces Cream cheese, softened
- 1 tablespoon Unsalted butter, softened
- 1 teaspoon Peppermint extract
- 3.5 cups Powdered sugar
- 0.25 teaspoons Gel food coloring (optional)
- 0.5 cups Granulated sugar (for rolling)
Instructions
In a large mixing bowl, beat the softened cream cheese and butter together using a hand or stand mixer until smooth and creamy, about 1-2 minutes.
Mix in the peppermint extract until fully incorporated.
Gradually add the powdered sugar, 1 cup at a time, and mix until a thick, smooth dough forms. The dough should not be sticky but pliable enough to shape.
If you’d like to add color, divide the dough into portions and mix in gel food coloring to each portion as desired. Knead the color in using a gloved hand to avoid staining.
Pour the granulated sugar onto a plate or shallow dish for rolling.
Pinch off a small piece of the dough (about 1 teaspoon) and roll it between your hands to form a ball. Then, roll the ball in the granulated sugar to coat.
Place the sugared ball on a parchment-lined baking sheet and flatten slightly with a fork, bottom of a glass, or candy mold to create a decorative shape.
Repeat the process with the remaining dough, spacing the mints slightly apart on the tray.
Allow the mints to air dry on the tray for 12 to 24 hours until firm enough to handle without sticking.
Once set, transfer the mints to an airtight container and store in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 529.0 g | 192% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 518.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
