Cream Cheese Mints: The Most Addictive Recipe EVER

Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.

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INGREDIENTS

8 ounces cream cheese, softened
4 tablespoons salted sweet cream butter, softened
2 teaspoons pure peppermint extract
½ teaspoon pure vanilla extract
2 pounds powdered sugar, or 7½ cups
3 to 6 drops gel food color, in the colors yellow, blue, green, and red
1 cup powdered sugar, for rolling the mints

INSTRUCTIONS

Using either a stand mixer or a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth.

Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.

Lower the mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.

Evenly divide the cream cheese mixture into 4 bowls.

Add 3 to 6 drops of 1 color to the first bowl, stir until the color is even and no streaks are visible. Repeat the process of the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.

Add the 1 cup of powdered sugar to a medium-size mixing bowl.

Line a baking sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.

Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.

Gently press the fork tines on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed.

Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.

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