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Sat, Nov 04 2017 - 11:37 PM

Recipe of the Week

2017-11-05 01:35:40

Easy Cream Cheese Mints


1 package (8 ounce) cream cheese, softened

3 tablespoons unsalted butter, softened

1 teaspoon peppermint, wintergreen, or cinnamon extract

1 package (2 pounds) powdered sugar

Light and dark blue gel, green, or red food coloring

1/2 cup powdered sugar for rolling



Using a handheld mixer and a large bowl (or a stand mixer), beat together the cream cheese and butter until combined and smooth. Add in the peppermint extract.


Add 1 cup of powdered sugar and beat until smooth. Gradually add the remaining powdered sugar until smooth.


Separate the mixture into two separate bowls (or however many different colors you’re using.)


Add a small amount of food gel coloring to each bowl and mix in until no white streaks remain.


Cover and refrigerate for 2 hours or until firm enough to handle and no longer sticky.


Line 2 large cookie sheets with parchment paper and generously dust with powdered sugar. Set aside.


Pinch off small amounts of the dough and form into a 1-inch balls.


Roll each ball in powdered sugar and place on the prepared cookie sheets.


Working quickly before the dough dries out, gently press the tines of a fork into the top of each ball.


Let stand, uncovered, for 1 hour until the mints firm up and the powdered sugar has been absorbed. Transfer to the freezer to harden completely.



For wintergreen flavored mints, use green food coloring and for cinnamon mints, use red food coloring.



Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.

Mints can be refrigerated or frozen if desired.


Makes: about 70 mints.


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