These seem to be everyone’s favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around!
If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.
These homemade cream cheese mints make me feel just a wee bit nostalgic for the 80’s. You see, I remember these when I was growing up. They would be served at graduation parties, weddings, and other celebrations.
Cream cheese mints are the best little treat—popular for weddings, at baby showers, and in candy dishes. They are melt-in-your-mouth sweet and incredibly delicious!
A simple recipe for old-fashioned Cream Cheese Mints! This is a variation of a recipe from my grandmother. They can be made in a matter of minutes and I include instructions for making them in molds for baby showers or bridal showers!
Cream Cheese Mints Ingredients
8 oz package of Challenge cream cheese, full fat, softened
1/4 cup Challenge butter, softened
2 lbs powdered sugar
1 – 2 tsp mint extract
gel food coloring
1/2 cup powdered sugar for rolling mints
Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the mint extract and mix until combined.
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don’t want it sticking to your hands.
Line 2 quarter sheet pans with parchment paper and liberally 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 prepared sheet pans.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don’t want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
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.
Adapted from momontimeout.com