Cream Cheese Mints are the perfect, melt in your mouth treat that you often see at weddings and showers. You can make them any color you want and they can be made ahead of time.
What’s in cream cheese mints?
Food coloring (I prefer the gel colors)
How to store the mints
The easiest way to store the mints is to flash freeze them and then once frozen store them in a freezer safe bag for up to twelve months. The flash freeze will prevent them from sticking together. After the mints are completely dried then they can be stored in an air tight container in the refrigerator for up to two weeks.
I prefer to use peppermint extract when making these rather than spearmint. I also add a small amount of vanilla extract.
These cream cheese mints were made for my brother and his fiance’s baby shower and I chose pink and orange colors for the mints since they’re having a girl and it was a pumpkin theme. I love to use americolor gel colors because of how vibrant and pure the colors are.
If you have a stand mixer this recipe is a great time to use it. There’s a lot of mixing that goes on to ensure the powdered sugar gets fully incorporated into the butter and cream cheese. The powdered sugar is gradually added and this helps the mints to not be sticky. When making the cream cheese mints, roll them into balls and then dip a fork into powdered sugar and press the balls down flat using the fork tines to create the lines in the mints.
Cream Cheese Mints
- 8 oz. cream cheese
- 2 lbs powdered sugar
- 1-2 tsp mint extract
- ¼ cup butter
- ¼ tsp vanilla extract
- Combine butter and cream cheese in a large mixing bowl and mix together until well combined and smooth.
- Add mint and vanilla and mix well.
- Gradually add the powdered sugar, and check for consistency of stickiness.
- Separate the dough into bowls for however many colors you're using and add the color and stir until desired color is achieved.
- Roll into 1" balls and roll into powdered sugar.
- Place on a baking sheet that's lined with parchment paper and dip a fork into powdered sugar and flatten the balls using the fork.
- Allow to sit out and dry or place baking sheets in refrigerator to dry out before storing in an airtight container. At this point I flash freeze them and then store in a freezer safe bag so they don't stick together.