Cream Cheese Mints
Ingredients
- 1 pkg 8oz cream cheese softened
- 5 to 6 cups powdered sugar
- 1 tsp peppermint extract or other flavoring
- food coloring gel coloring works best
Instructions
- In a large mixing bowl, beat cream cheese about 2-3 minutes or until smooth
- Add powdered sugar 1 cup at a time, beating after each addition. I used 5 1/2 cups, you may need a little more or a little less depending on the stiffness of the dough
- Add peppermint extract, mix well
- If you are using multiple colors, divide the mint dough into bowls
- Combine coloring until the desired color, mixing well
- Add parchment paper to a cookie sheet
- Add decorator tip to bag, add mint dough, and pipe on mints. You can also roll the mint dough into small balls and flatten with a fork that is dipped in powdered sugar.
- Add decorator tip to bag, add mint dough, and pipe on mints. You can also roll the mint dough into small balls and flatten with a fork that is dipped in powdered sugar.
- Store in an airtight container in the refrigerator for up to 1 month, or freezer for up to 4 months
- The yield amount will depend greatly on the size of the mints.
Notes
These easy to make Cream Cheese Mints will be perfect on your Christmas dessert table! All your friends and family will love them as gifts as well!
Once the basic Cream Cheese Mint Recipe is made, there are endless ways to shape them. You can even use mint molds. This time though, I chose to make them into stars using a piping bag and decorator tip #199.
Pro Tip #1: If you are using red coloring, be sure to use – no taste red, otherwise, the regular red coloring is very bitter.
Pro Tip #2: You can use any decorator tip that you like – star (open or shut) or round (small or large). I ended up not using the decorator tips in the photo because I wanted the mints to be bite-size, so I used tip #199. The mints ended up being about the size of a dime.
Pro Tip #3: The decorator tip #199 fits on a coupler. If you are using more than one color, you may want to use more than one decorator tip. I only have one and had to wash it several times in between piping the different colors.
Pro Tip #4: These Cream Cheese Mints have peppermint extract in them, but you can certainly use another flavoring if you aren’t a mint fan. I will add though, the peppermint is not overwhelming in this recipe.
After all the mints have been piped, then it’s time to let them dry on the counter for at least 4 hours or until firm. The larger the mint, the longer it will take for them to dry.
Making them at least a day ahead is best. They also keep really well in an airtight container in the refrigerator for up to 1 month. You can also freeze them for up to 4 months. Just be sure when you are storing them to separate the layers with parchment paper. And if you make the stars, be sure they are totally dry or the points will break off.
Tried this recipe?Let us know how it was!